Finely dice one shallot, sauté in butter until translucent, add the washed long-grain rice and sauté briefly. Meanwhile, in another saucepan, bring saffron, wine, clear soup and the second shallot, peppered with bay leaf and cloves, to a boil.
Pour the liquid to the long-grain rice, put the lid on and cook in the oven at 180-200 °C for about 10 minutes. The long grain rice should still have a bite and be swimming in liquid. Remove the leaves from the stems. Cut the stems into small pieces and boil them in salted water. Then bring the clear soup with the bacon rind to a boil, remove the bacon rind and cook the stems until tender. Season to taste with salt, pepper and a pinch of nutmeg. The clear soup should be well thickened so that the long grain rice does not become too liquid. Mix the risotto and the stalk mush together.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!