Let's face it seems that instead of Easter, Christmas is coming in so we need to face the cold and hot dishes to get us up and cuddly to me there is nothing of a good risotto to warm the body and soul! What I propose today is a very simple and tasty recipe and I love the cabbage with bacon that always accompany and give even more character and flavor, I used extra virgin olive farm Marina Colonna, who This risotto definitely a cut above and you like you can add a pinch of red pepper and served on the casserole is done ...
we earn as well as the palate even the view! Risotto with bacon and cabbage 320 g arborio rice 250 g cabbage 80 g bacon, diced (I used to Dolomitifood) 1 shallot 1 small carrot 1 l of broth 2 tablespoons olive oil Verine ether (Marina Colonna) salt and pepper (or chili to taste) 1 stick of Philadelphia Light 80 g Preparation Chop the shallots and carrot and fry it with oil and bacon.
Meanwhile, the cabbage, cut into strips cooked in salted water for 3-4 minutes. Add the rice to the mixture: toast a couple of minutes, then wet it from time to time with a ladle of hot broth. Towards half-cooked cabbage blanched and joined by a couple of minutes before removing from the heat, even Philadelphia: Take off the heat and stir one minute and pepper to taste, or add a pinch of pepper 
we earn as well as the palate even the view! Risotto with bacon and cabbage 320 g arborio rice 250 g cabbage 80 g bacon, diced (I used to Dolomitifood) 1 shallot 1 small carrot 1 l of broth 2 tablespoons olive oil Verine ether (Marina Colonna) salt and pepper (or chili to taste) 1 stick of Philadelphia Light 80 g Preparation Chop the shallots and carrot and fry it with oil and bacon.
Meanwhile, the cabbage, cut into strips cooked in salted water for 3-4 minutes. Add the rice to the mixture: toast a couple of minutes, then wet it from time to time with a ladle of hot broth. Towards half-cooked cabbage blanched and joined by a couple of minutes before removing from the heat, even Philadelphia: Take off the heat and stir one minute and pepper to taste, or add a pinch of pepper
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