Risotto with Bacon and Mascarpone Cheese

For the risotto with bacon and mascarpone, first peel and finely chop the onion and garlic. Cut the bacon into strips. Set aside a few strips for garnish.

Heat some olive oil in a larger pot and sauté first the chopped onions, then the garlic. Add the bacon and risotto rice and sauté briefly.

Deglaze with the white wine and let the liquid boil down over low heat, stirring frequently. Season with salt, pepper and nutmeg and gradually pour in the soup (the rice should be covered). Stir occasionally and simmer until the risotto reaches the desired consistency.

In a small skillet, fry the remaining bacon strips and drain on a plate lined with paper towels.

Mix in the mascarpone and Parmesan and season the risotto with bacon and mascarpone again, if necessary.

Bring to the table decorated with the fried bacon strips.

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