Leek& Bacon Risotto ریزوتو تره فرنگی و بیکن

Risotto or as we write it in Farsi: ریزوتو – ریسوتو – رسوتو is a kind of Italian rice dish. The type of rice in making Risoto is a sort of short-grain. Most common rice in making risotto are: Carnaroli, Aroborio, Vialone, … . This kind of rice with high starch content cause a sticky rice.

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In my previous posts I have shared my pumpkin risotto and Venison sausages risotto. Today I cooked Leek and bacon risotto with Gorgonzola cheese.

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Ingredients

  • 200g Arborio risotto rice
  • 350 leek, finely sliced
  • 7 slices of bacon, chopped
  • 3 cubes of vegetable stock
  • 1 litre hot water
  • 30g butter
  • Handful chopped walnuts
  • 70g Gorgonzola cheese or Stilton cheese, crumbled
  • 3tbs Olive oil
  • flaked chilli pepper

Method
Add vegetable stocks to 1 litre of hot water and allow the cubes are dissolved.

Heat the oil in a pan and cook the chopped bacon until it’s fried and cooked. Remove it from the pan and Set aside.

Place the same pan with risotto rice and chopped leeks on the medium heat. Add a ladle of vegetable stock and stirring until absorbed, then repeat the process with adding other ladle of stock. Stir until the stock has been absorbed, then add another ladle of stock, keep adding stock and stirring until the rice is cooked. It will take about 25 minutes.

Once rice is cooked, remove from the heat and stir in flaked chilli, bacon, crumbled cheese and butter.Cover the pot with a lid and set aside for 5 minutes, until butter and cheese melted. Top it with toasted walnuts.

ریزوتو تره فرنگی و بیکن

ریزوتو در فارسی با نامهای مختلفی مثل ریسوتو و رسوتو هم خونده میشه . ریزوتو یک غذای برنجی معروف از کشور ایتالیا هست. پایه اصلی این غذا برنج هست ولی نه هر نوع برنجی. برنج هایی که برای پخت ریسوتو بکار میره برنجی هست با دانه‌های کوتاهچاق و درشت که به دلیل داشتن نشاسته آمیلوبکتین – برنج بعد از پخت حالت چسبناک داره.

Aroborio- Camaroki- Vialone- Balod از برنج های معروف که برای پخت ریزوتو بکار میره میشه  َاشاره کرد.

ریسوتو انواع مختلفی داره که از ترکیب برنج با پینریا خامه با سبزیجات و یا با گوشت درست میشه. طرز تهیه ی ریسوتو هم فوق‌العاده آسونه و در نیم ساعت درست میشه فقط طرز پختش روش خاص خودش رو داره که می بایست رعایت بشه. من تا بحال ریسوتو کدو حلوایی و ریزوتو با گوشت گوزن وحشی رو به اشتراک گذاشتم. امروز ریزوتو با تره فرنگی و بیکن گوساله درست کردم.

مواد لازم

دویست گرم برنج

سیصدوپنجاه گرم تره فرنگی

پنج ورقه بیکن گوساله خرد شده

سه عدد عصاره سبزیجات

یک لیتر آب گرم

بیست و پنج گرم کره

به اندازه یک مشت گردوی خرد و تست شده

هفتتاد گرم پنیررگه آبی یا پنیر گورگانزولا

سه ق غ روغن زیتون

فلفل خشک به میزان لازم

روغن را در تابه گرم گرده و بیکن خرد شده را سرخ کرده وکنار بگذارید.

طرز تهیه

عصاره سبزیجات را با یک لیتر آب گرم مخلوط کرده و هم بزنید تا کاملن قرص عصاره حل شود.داخل همان ظرفی که بیکن سرخ شده برنج و تره خرد شده را بریزید. قابلمه را روی حرارت ملایم قرار دهید . حالا یک ملاقه از آب عصاره را روی برنج ریخته و کمی هم بزنید تا عصاره به خورد برنج رود. دوباره یک ملاقه ی دیگراز عصاره را روی برنج بریزید. و باز هم بزنید. این کار را باید مرتب انجام دهید تا برنج پخته و تمام عصاره به خورد برنج برود.

کل مرحله پخت ریزوتو بین ۲۵۲۰ دقییقه طول خواهد کشید.

وقتی برنج پخت قابلمه را از روی حرارت بردارید. بیکن سرخ شدهپنیر خرد شدهکره و فلفل خشک را روی برنح ریخته و در قابلمه را بگذارید تا ۵ دقیقه بماند و پنیر و کره حل شوند. سپس برنج را به آرامی یک هم کوچک بزنید تا بیکن و پنیر و کره آب شده کاملن با برنج مخلوط شود.

زمان سرو کمی گردوی تست شده روی ریزوتو ریخته و سرو کنید

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==========================

Leek  & Bacon Risotto

Ingredients

  • 200g Arborio risotto rice
  • 350 leek, finely sliced
  • 7 slices of bacon, chopped
  • 3 cubes of vegetable stock
  • 1 litre hot water
  • 30g butter
  • Handful chopped walnuts
  • 70g Gorgonzola cheese or Stilton cheese, crumbled
  • 3tbs Olive oil
  • flaked chilli pepper

Method
Add vegetable stocks to 1 litre of hot water and allow the cubes are dissolved. Heat the oil in a pan and cook the chopped bacon until it’s fried and cooked. Remove it from the pan and Set aside.

Place the same pan with risotto rice and chopped leeks on the medium heat. Add a ladle of vegetable stock and stirring until absorbed, then repeat the process with adding other ladle of stock. Stir until the stock has been absorbed, then add another ladle of stock, keep adding stock and stirring until the rice is cooked. It will take about 25 minutes.

Once rice is cooked, remove from the heat and stir in flaked chilli, bacon, crumbled cheese and butter. Cover the pot with a lid and set aside for 5 minutes, until butter and cheese melted. Top it with toasted walnuts.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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