Ingredients (2 portions)

160 g rice
50 g diced bacon
30 g leek
20 g butter
Datil pepper according to your taste and... resistance to hot!
meat broth
150 cl stout beer
10 g grana or parmesan cheese
salt (optional)

Preparation

The stout beer risotto with bacon and Datil pepper is a substantial and tasty first course, where the aroma of creamy dark beer goes well with the flavor of bacon and the spicy touch of Datil pepper.

To prepare it, first clean and finely chop the leek and the Datil pepper. Melt in a pan 10 grams of butter, fry the leek, the chili and the diced bacon. When the leeks begin to soften add the rice and toast it for a few minutes, stirring constantly.

When the rice grains take a translucent look, add the stout beer little at a time, letting it evaporate over high heat. Then begin to add the meat broth, one ladle at a time, allowing the rice to absorb it. Lower the heat, add salt and cook over medium heat and cover pan, always maintaining a discreet boil. Every now and then add the broth, and mix without ever leaving the rice to dry until it is cooked just slightly firm. Then discover again the pan and finish cooking the rice, so that the dish is slightly but not too dry.

Just before the end of cooking, add salt if necessary. When cooked, stir the risotto with 10 g of butter and the grated grana or parmesan cheese, and serve the stout beer risotto with bacon and Datil pepper piping hot.