Sometimes I like to experiment …
from my
fantasywas born this risotto, balanced flavors,
delicate but at the same time presents itself
like a plate of character …
in short, why you are still there?
Read the recipe and run to the kitchen to prepare it.

Recommended wine:
Bardolino Chiaretto DOC
tight Naiano 2013
a Venetian wine rosé with
a light body, sapid
is that fresh.

And now … LIGHT THE FIRES!

INGREDIENTS:

- 360g arborio rice

-100g Sweet bacon

-half glass of lager

-Half Red onion

-Cipolla, Celery and carrot to the vegetable broth

-250g Ricotta

-40g Butter

-100g Of grated Parmesan cheese

-salt And pepper to taste

WEAR THE APRON, WASH YOUR HANDS BEGIN!

First, prepared with the onion, celery and carrot a vegetable broth.
Put the ricotta in the oven at 140 ° for about 45 minutes.
In a saucepan, place the oil and the bacon cut into small cubes
soon will become crispy,
remove it and set it aside, throw half the oil, put again
add the rice and let it soak.
At this point, pour the beer,
let evaporate,
bring the rice to cook adding a little broth.
Stir in butter and Parmesan, always away from the fire,
Serve garnished with crispy bacon and baked ricotta crumbled.
A generous sprinkling of pepper …

Et voila … that dish!