Asparagus and bacon risotto
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Ingredients
- 18 vined cherry tomatoes
- Salt and pepper up to your taste
- 30 ml (2 tablespoons) of melted butter
- 2 or 3 small package of fine green asparagus
- 12 bacon slices
- 75 ml (5 tablespoons) of cold butter
- 375 ml (11/2 cup) of arborio rice
- 1,25 L (5 cups) of boiling chicken broth
- 2 chopped garlic cloves
- 125 ml (1/2 cup) of grated strong or extra strong Cheddar cheese
- 60 ml (1/4 cup) of chopped fresh parsley
- Pepper, up to taste
Preparation
Side-by-side mode- Preheat oven at 350 °F (180 °C).
- bring to a boil a casserole filled with salted water. Meanwhile, slice tomatoes into small vines of two or three units, then set into an oiled small gratin plate. Salt and pepper, then brush with melted butter. Set aside.
- Trim asparagus, soak into boiling water and cook for about 10 minutes. Rince with cold water to stop the cooking to keep it lightly crispy.
- Spread bacon slices over a baking sheet. Oven bake 20 minutes until bacon is crispy.
- Meanwhile, in a large cauldron, heat 30 ml (2 tablespoons) of cold butter at medium heat. Add rice and stir for 1 to 2 minutes with a wooden spoon until nacreous.
- Pour a ladle of boiling chicken broth over the rice and cook while slowly stirring, until the liquid is almost entirely absorbed. Continue to add broth, a ladle at a time, and repeat everything until there is no more broth. Add garlic just before pouring the last ladle. At the same time, oven bake tomatoes for 7 to 8 minutes or until it melts lightly.
- Remove risotto from heat while still creamy then add cheddar and parsley with also 45 ml (3 tablespoons) of cold butter. Mix well. Add asparagus and mix lightly.
- Set risotto into dishes, bowls or deep plates. Divide bacon slices over rice and add a piece of tomatoes. Season with pepper and serve.
Our asparagus are on special!
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