Risotto with Bell Pepper and Bacon

Preparing the broth

Step 1 of 24

Cut the chicken into small pieces.

Step 2 of 24

Coarsely chop the carrots and onion.

Step 3 of 24

Cover the chicken and vegetables with 2 l of water, add peppercorns and simmer under a lid for 1 hour, skimming off the foam.

Step 4 of 24

Add dried herbs and a bit of salt, and cook for another 30 minutes. Add a bay leaf 10 minutes before the end.

Step 5 of 24

Strain the finished broth. You will need 1.5 l of hot broth; keep it warm over medium heat.

Step 6 of 24

Finely chop the bacon.

Step 7 of 24

Remove seeds from the pepper and dice it.

Step 8 of 24

Fry the bacon.

Step 9 of 24

Add the pepper and fry for about 10 minutes until softened.

Step 10 of 24

Finely chop the onion.

Step 11 of 24

Grate the cheese using a fine grater.

Step 12 of 24

Melt 2 tbsp butter.

Step 13 of 24

Sauté the onion until translucent and soft, without letting it brown.

Step 14 of 24

Add the rice, stir and sauté for 1 min.

Step 15 of 24

Pour in the wine, stir and fry for 1–2 min until it evaporates.

Step 16 of 24

Add about 100 ml hot broth and stir.

Step 17 of 24

Stir constantly until the liquid is absorbed.

Step 18 of 24

Add a little more broth again.

Step 19 of 24

Wait for it to be absorbed.

Step 20 of 24

When about half of the broth remains, add the pepper and bacon to the rice. Continue adding broth so that the rice cooks for 20 min and the entire volume of liquid is used.

Step 21 of 24

At the end, add 2 tbsp butter.

Step 22 of 24

Add the cheese.

Step 23 of 24

Mix and season with salt and pepper if necessary.

Step 24 of 24

Serve immediately without reheating.