Steps

1. Cut the bacon into bite-sized pieces.
   🕒 01:10
2. Heat olive oil in a frying pan over low heat. Add the cut bacon and cook until crispy.
   🕒 01:31
3. Separate the 2 eggs into yolks and whites. Set the egg whites aside for making meringue.
   🕒 01:35
4. Trim the dirty outer leaves of the Brussels sprouts and cut them into quarters lengthwise.
   🕒 02:02
5. Once the bacon is crispy, remove it from the pan. Sauté the rice (120g) in the remaining bacon fat for a short time.
   🕒 02:35
6. Gradually add hot water (or vegetable broth) to the sautéed rice, cooking for about 10 minutes.
   🕒 02:50
7. Remove the strings from the snap peas and cut them into bite-sized pieces.
   🕒 03:12
8. In a bowl, combine the egg yolks with the Parmesan cheese (40g).
   🕒 03:27
9. Whip the egg whites until stiff peaks form, creating a meringue.
   🕒 03:49
10. Approximately 8 minutes after starting to cook the rice, add the cut Brussels sprouts and snap peas to the pan and cook with the rice. (Key Tip: For a firmer bite, add them about 3 minutes before the rice is finished cooking).
    🕒 05:04
11. Just before the rice is fully cooked, add a little black pepper to the egg yolk and Parmesan mixture. Thin it slightly with water, then incorporate it into the risotto.
    🕒 06:34
12. Taste the risotto and adjust the seasoning with salt if necessary.
    🕒 07:11
13. Finally, add the crispy bacon to the risotto and mix well (this process is called mantecare).
    🕒 07:21
14. Plate the risotto, top with the meringue, and lightly torch it until golden brown. (Key Tip: Torching the meringue adds a smoky, charcoal-like aroma). Enjoy!
    🕒 07:50