Flageolet bean and smoked bacon risotto
1 cup of rice
100 ml white port
1 clove of garlic
1 teaspoon dried shallots
400 g flageolet beans, canned
100 g smoked bacon
1 teaspoon dried mint and dill
2 tablespoons fresh dill, minced
Grape seed oil and butter
Salt and pepper
Mince the shallots and garlic and sauté them in a spoonful of oil, cover the pan to stew rather than fry. Add the rice and stir for 1 minute. Dilute with white port. Shortly after, add 1 cup of hot water. Reduce the heat and let simmer. When the rice absorbs the first dose of water, pour a second one.
Season with all the dry spices, including salt. Add one last cup of boiling water and follow it by the flageolet beans and smoked bacon. Stir and cover. Let simmer another 10 minutes.
Finish cooking the risotto with a dice of butter and a tablespoon of chopped dill. Serve hot with grated Parmesan.