Risotto with bacon and walnuts

Ingredients:

Balsamic sauce

• 1 cup balsamic vinegar
• 1 teaspoon of honey

Risotto

• 6 cups vegetable broth
• 1/4 cup olive oil + extra for drizzling
• 0.5 cup finely chopped onion
• 1/4 cup diced bacon
• 1.5 tbsp. Arborio rice
• 1/3 cup finely grated Parmesan
• 1/4 cup chopped walnuts

Preparation:

1. Combine the balsamic vinegar and honey in a saucepan and bring to a boil. Immediately reduce the heat and continue to simmer, stirring occasionally, until the sauce has reduced by two-thirds, 20-30 minutes. Set aside to cool and thicken.

2. Risotto:

   
   Bring the vegetable broth to a boil in a large saucepan. Place the large soup pot or Dutch oven over medium heat and add the olive oil. Add the onion and bacon and cook, stirring occasionally, until the bacon and onion are softened but not browned, about 8 minutes.
   
3. Add the rice and season generously with salt. Stir until the rice is toasted, about 3 minutes. Add the hot broth to the rice, about 1 cup at a time, and stir slowly until all the broth is absorbed and the rice is al dente, about 20 minutes. Stir in the Parmesan cheese and season with salt and pepper to taste.
4. Divide the risotto among 4 bowls and top with chopped walnuts, balsamic vinegar, and olive oil. Serve.