1 Pkt bacon (cut into small pieces)

1 Litre chicken stock

2 Tablespoons butter

½ onion (diced)

1 teaspoon minced garlic

1½ cups Arborio rice

2 Tablespoons butter

¼ cup grated Parmesan cheese

Salt & pepper to taste

  •  Cook the bacon in a pan until brown and keep aside.
  • Melt two tablespoons of butter in a pan and add the onion and garlic.  Cook until the onions are just turning a golden brown colour.
  • Add the rice and stir until all the rice is coated with the butter and has started to toast, it will give a lovely nutty taste.
  • Add a third of the stock and turn down the heat.  Once the stock is absorbed in the rice, add another third of the stock.
  • Once the stock is also absorbed, add the last third of the stock and stir until the rice is soft and creamy, but not mushy.
  • Remove the risotto from the heat and stir in the remaining two tablespoons of butter, the Parmesan cheese and the bacon.
  • Always taste first before you add any salt and pepper, because the bacon, the cheese and the stock are salty already.


If you have any risotto left overs, you can roll it into little balls, push a small piece of cheese into the middle of the ball, roll the ball in breadcrumbs and fry.  You will have a wonderful rice ball with gooey cheese in the middle!