Bacon Risotto

La Casa De Nanan
Tue, 15 Nov 2011 14:51:28 +0000
Everything is better with bacon - and that includes risotto!!!!!  I have been being really good about feeding William brown rice of late, that I decided to treat him to - not only white rice in the form of risotto - but to throw in some bacon!  I say if you are gonna be bad - be bad all the way!  OK - I wasn't all that bad - we had seared scallops and boiled corn on the cob - but hey - he was convinced he was living on the edge - and thus happy!  Life is good! The ingredients are simple:  2 cups arbirio rice, 6 slices of bacon, 2 small onions, 1/2 cup pinot grigio wine,  chicken stock, 1 cup freshly grated park, salt to taste. I started out browning the six slices of bacon, cut into small dice in a large non-stick pan. I removed the bacon to drain on paper towels.  I was heating some chicken stock on the back burner, while I sautéed the onions in the bacon grease until tender. I added the rice and toasted it for a few minutes. I next deglazed the pan with the wine.  I stirred the rice until the wine was evaporated. At this point, I started adding the stock, a couple of ladlefuls at a time.  I kept stirring the risotto frequently to achieve the creamy state you see.  I did not add more stock until most of the stock in the pan was absorbed.  After about 25 minutes, the rice was cooked.  I added the parm and stirred it into the risotto. Meanwhile, I seared the scallops in a bit of Pam.  I boiled the fresh, sweet corn on the cob for about 15 minutes - talk about sweet! I kept the bacon on the side for people to add as much as they wanted to their own portions and so that the bacon could stay crispy. My Sweet William could hardly wait to dig in!
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