Beef Burger Garden Style Risotto
A delicious risotto with mushrooms, bacon, pear, walnuts, and caramelized flavors, topped with grated hard cheese and chives.
Time
00:00:00
Covers
- 450 g Risottoreis
- 300 g Champignons (in slices)
- 2 pieces Birne BE (pear, quartered and halved again)
- 10 g Schnittlauch (cut into fine rolls)
- 80 g geriebener Hartkäse (grated hard cheese)
- 2 Zwiebel DE NL NZ (onion)
- 1200 ml Hühnerbrühe (chicken broth)
- 200 g Bacon (Scheiben) (bacon slices)
- 40 g Walnüsse (walnuts)
- 1 Knoblauchzehe ES (garlic clove)
- 0 Olivenöl, Wasser, Zucker, Salz, Pfeffer (used as needed for cooking and seasoning)
In a large pot, heat 1 EL olive oil and sauté chopped onion and garlic for about 1 minute. Add risotto rice and sauté for another minute. Deglaze with a little chicken broth and cook risotto on low heat for about 20 minutes, stirring occasionally and adding broth gradually as needed. (Stir continuously to prevent sticking.)
Duration: 22m
Slice mushrooms. Quarter pear, remove core, and halve pieces again. Cut chives into fine rolls.
Duration: 7m
Place bacon slices in a large cold pan and fry over medium heat for about 5 minutes, turning occasionally until crispy. Remove and set aside.
Duration: 5m
In the same pan without additional fat, fry sliced mushrooms for 3-4 minutes, season with salt and pepper, then add to the risotto.
Duration: 6m
Wipe pan with kitchen paper, then add pear slices and walnuts. Fry for about 3 minutes. Sprinkle 0.5 to 1 EL sugar over and let caramelize gently for 2 to 3 minutes.
Duration: 8m
Stir grated hard cheese into the finished risotto, then spread on plates. Top with caramelized pear slices, walnuts, crispy bacon slices, and sprinkle with chive rolls. Serve and enjoy.
Duration: 4m
Done When
Recipe completed