Lemon Bacon Risotto in Parmesan Dish

For the lemon and bacon risotto in a Parmesan dish, preheat the oven to 220 °C top/bottom heat. Line a baking tray with baking paper and spread half of the Parmesan in small heaps with a little space between them.

Melt the cheese in the oven until it starts to bubble. Take out and bend the “parmesan spots” in small bowls (or mugs) in bowl form, let them solidify.

Finely dice the shallots, clean the young onion and cut into fine rings, set the greens aside. Cut bacon into fine strips.

Heat a saucepan, slowly fry bacon in it, set aside. In the rendered fat from the bacon, sauté the shallots, the young onion rings and the risotto rice until colorless, deglaze with the white wine.

Let the wine boil away almost completely, then add about 1/3 of the soup. The rice should always be covered with liquid – make sure that no rice sticks to the rim of the pot!

Simmer the rice over low heat, stirring occasionally. Once the liquid has been absorbed, top up with soup. Repeat this process for about 20 minutes until the rice still has some bite.

Grate the lemon peel. Using a small knife, peel away the remaining zest all around and scoop out the lemon fillets.

Stir the lemon zest, remaining cheese, toasted bacon, pepper and butter into the risotto. Remove from heat and add the lemon fillets.

Place the Parmesan dishes on plates and serve the risotto in a bowl.

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