Creamy Bacon & Brocolli Risotto with Vodka 800 ml Chicken Stock 250 g Streaky Bacon (diced) 1 punnet Broccoli (cut into small florets) 1 knob Butter 3 tsp Virgin Olive Oil 200 ml Vodka 200
Creamy Bacon & Brocolli Risotto with Vodka
- 800 ml Chicken Stock
- 250 g Streaky Bacon (diced)
- 1 punnet Broccoli (cut into small florets)
- 1 knob Butter
- 3 tsp Virgin Olive Oil
- 200 ml Vodka
- 200 ml Cream
- 1 small Onion (finely diced)
- 110 g Risotto Rice
- 4 cloves Garlic (peeled and crushed)
- Parmesan Cheese to add at the table
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Heat chicken stock and set aside
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Heat oil in a large saucepan and braise the onion until translucent
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Add the bacon and garlic, fry until crispy.Add the broccoli and rice and fry over low heat until the rice absorbs the oils
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Deglaze the pan by adding the vodka, this will loosen all the caramelized brown bits from the bottom of the pan
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Add a ladle at a time of the chicken stock, wait for the rice to absorb the stock before adding the next ladle, gently stirring continuously
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This will take about 16 – 20 mins until the rice is cooked al dente (Rice is firm and not over cooked)
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Just before serving, fold in the cream and the butter and serve with fresh parmesan
Should you have any left over, simply roll them into balls, crumb & deep fry them as a kid’s lunch box snack!