Creamy Risotto with Bacon and Broccoli

01Method

1. 1

   Bring the stock to a boil in a pot, then reduce heat and keep it hot throughout cooking.

2. 2

   Heat oil in a heavy-bottomed pan and cook the bacon and onion until softened but not brown. Add the garlic and rice, stirring for a couple of minutes. Pour in the wine and bring to a boil. Simmer gently, stirring occasionally, until the liquid is fully absorbed into the rice.

3. 3

   Add a portion of the hot stock and stir. Continue cooking on gentle heat until the liquid is completely absorbed. Repeat this process, adding stock gradually and stirring frequently, until the rice becomes tender. In the final addition of stock, add the broccoli and cook while stirring until the liquid is fully absorbed.

4. 4

   At this point the risotto should be almost finished. Stir in the remaining stock, lemon zest and juice, cheese, and butter, mixing thoroughly.

5. 5

   Remove from heat, cover, and let rest for a few minutes. Before serving, drizzle with cream and season to taste with salt and pepper.