- 400 g risotto rice
- 1 onion
- 1 l chicken broth
- 120 ml white wine, dry
- 90 g butter
- 100 g parmesan
- 200 g frozen broad beans (Gaardebounen)
- 200 g cooked "Judd" (neck of pork)
- 4 slices smoked bacon
- 2 tbsp Luxembourgish mustard
- 5 g fresh savory
- 1 fresh bay leaf
- Olive oil for sautéing
- Salt and pepper to taste
Peel and dice the onion and sauté in olive oil.
Add the risotto rice and the bay leaf, season with salt and pepper and deglaze with the white wine.
When the white wine is slightly reduced, gradually add the warm broth and stir vigorously.
In the meantime, roast the bacon in the oven until golden and drain on a paper towel.
Cook the broad beans in boiling salted water and quench in ice water.
Cut the “Judd” into small pieces and fry lightly in olive oil. Then finely chop the savory without stems and add. Add the fried “Judd” and the broad beans to the risotto.
Once the risotto rice is cooked but still firm to the bite, cut the butter into cubes and stir into the risotto.
Finally, stir in the Parmesan cheese and season to taste with salt and pepper.
Serve the risotto warm in a deep dish with the toasted bacon slices.
Recipe : Fränk Manes