How to make
Cut the chicken into small pieces, sprinkle them with salt and black pepper. While it's seasoning, chop the onions, carrot and celery into small pieces and the bacon into thin strips. The rice needs to be pre-soaked in water and then drained.
Heat the olive oil and fry the chicken and bacon until lightly golden. Remove them from the pan and sauté the vegetables in it. Once slightly softened, add the drained rice. Stir constantly until each grain absorbs oil.
Pour in the red wine and let it evaporate, stirring once again. Then comes the broth, which needs to be added in 3-4 lots after the rice absorbs the liquid.
Finally, add the chicken and bacon and keep stirring gently. Once there is no liquid remaining, remove from the heat and add the butter, salt and pepper. Serve the risotto with grated parmesan.
