Rosemary Mushrooms/charred Tomatoes/bacon/duck Risotto Recipe

Preparation Instructions

1. 1

   Cook the Bacon

   In a large skillet, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pan.

2. 2

   Sauté Vegetables

   In the same skillet, add olive oil, chopped onions, and minced garlic. Sauté until the onions are translucent. Add the sliced mushrooms and cook until tender.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and toast for about 2 minutes, stirring constantly.

4. 4

   Add Broth Gradually

   Begin adding the warm chicken or vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

5. 5

   Finish the Risotto

   Stir in the cooked bacon, grated Parmesan cheese, butter, and fresh rosemary. Season with salt and black pepper to taste.

6. 6

   Char the Tomatoes

   While the risotto is finishing, heat a grill pan over high heat. Add cherry tomatoes and char for 3-4 minutes until they blister. Remove from heat.

7. 7

   Serve

   Plate the risotto and top with sliced duck breast and charred tomatoes. Garnish with additional rosemary if desired.