- Basic risotto
- 250 g bacon lardons (alternatively, use snipped bacon bits)
- 1 x 400 g chopped tomatoes
- ½ t smoked paprika
- ½ cup flat-leaf parsley chopped
Make the basic risotto as described in the link below.
When the risotto is cooked to your liking, add the canned tomatoes and smoked paprika and simmer for a further 10 minutes before removing from the heat and folding through the Parmesan and butter.
Pan-fry the remaining lardons until crisp, then scatter over the risotto and serve topped with chopped parsley.