This is a receipe for a meal that has as main course an Italian Risotto. Unfortunately, it's not vegetarian nor halal nor kashér nor healty.
Ingredients (4 people):
400gr Vialone nano (Italian rice); 350 Guanciale (not the same as bacon); dried porcini (mushrooms); 500gr cherry tomatoes; 300gr parmigiano; 4 large slices of bread; 2 broth cubes; white wine; garlic, oil, salt, pepper, butter.
Preparation:
Risotto
Cut in small cubes the the guanciale, grate the parmigiano.
Boil quite a large amount of water (say 2L), put some of it in a small bowl with the dried porcini (add a weight if the porcini are out of the water, so that they get soaked) and put the rest of the water in a large deep pan on the fire. Add one broth cube to the large deep pan.
Put the small guangiale cubes in a large frying pan and turn the flame on (medium-high). Add some oil if needed. Once the guanciale is cooked and is starting to turn golden, save some of the guanciale for the bruscette (next recipe), and then add the rice to the pan. Leave the dry rice frying for 3-5 minutes (depends on the size of the pan) while regularly stirring. Once the rice grains start to turn golden, add half a glass of wine (keep your face distant while you do this), keep stirring. Put the flame to the minimum.
This is the tricky bit. You need to keep adding water boiling broth to the frying pan, but you need to be careful not to add too much or too little. The risotto should be creamy at all times, but the broth should never cover the whole risotto. While doing this, you need to keep stirring regularly (keeping in mind that the risotto tends to stick to the bottom). You also need to adjust the flame so that the risotto is always just boiling.
After a couple of minutes (when you're confident you know what you are doing), add the mushrooms to the risotto. Also add the clean (top) part of the mushroom water instead of the broth for one turn. After 10 minutes, taste the risotto, if it needs salt, add the second broth cube directly in the risotto and keep adding broth as before.
Once you are getting close to the time in which the risotto is ready (taste it), add a couple of extra ladles of broth to the risotto, stir one last time, turn off the fire, add on top parmesan and butter (without stirring), and put a lid over the pan.
Bruschette
Start by cutting in small pieces the tomatoes. Put them in a bowl and add some oil, salt and the guanciale you cooked at the beginning of the previous recipe.
Toast your bread. Cut the garlic and rub it on the top of the bread. Add the tomatoes with guangiale on top.
Presentation
If done properly, you should be able to have the bruschette ready just when you turn the flame off under the risotto. Eat the bruschette and leave the risotto resting for 10 minutes. After that, take off the lid, stir the melted butter and parmigiano into the risotto, and serve. Add pepper and parmigiano following personal taste. Do not add anything else.