Family recipe
Bacon Risotto
Ingredients
1/2 pound bacon, diced (1 cup packed)
5 cups low-sodium chicken broth (40 ounces)
1/2 stick butter
1/2 cup chopped onion
4 cloves garlic, finely chopped
1 1/2 cups Arborio Rice (10.5 ounces)
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cups low-sodium chicken broth (40 ounces)
1/2 stick butter
1/2 cup chopped onion
4 cloves garlic, finely chopped
1 1/2 cups Arborio Rice (10.5 ounces)
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking Instructions
Cook bacon in a large heavy-bottomed pot over medium heat, stirring until browned and crisp, about 10 minutes. Transfer bacon to paper towels. Pour off grease but don't clean pot.
Bring broth to a boil in a small saucepan, covered, over high heat. Reduce heat to low.
Melt 2 tablespoons butter in pot over medium heat. Cook onion and garlic, stirring, until turning golden at edges. 2 to 3 minutes. Add rice and cook stirring, until coated and starting to toast, 2 to 3 minutes
Add one-third of hot broth (about 1 2/3 cups) and cook stirring constantly and adjusting heat as needed to maintain a brisk simmer, until rice has absorbed most of the liquid and turned creamy, about 7 minutes. Add another third of broth and continue cooking, stirring constantly, 5 minutes. Add final third of broth, continuing to stir until rice is tender yet slightly firm, about 5 minutes more.
Remove from heat and stir in remaining 2 tablespoons butter, bacon, cheese, slat and pepper.
Bring broth to a boil in a small saucepan, covered, over high heat. Reduce heat to low.
Melt 2 tablespoons butter in pot over medium heat. Cook onion and garlic, stirring, until turning golden at edges. 2 to 3 minutes. Add rice and cook stirring, until coated and starting to toast, 2 to 3 minutes
Add one-third of hot broth (about 1 2/3 cups) and cook stirring constantly and adjusting heat as needed to maintain a brisk simmer, until rice has absorbed most of the liquid and turned creamy, about 7 minutes. Add another third of broth and continue cooking, stirring constantly, 5 minutes. Add final third of broth, continuing to stir until rice is tender yet slightly firm, about 5 minutes more.
Remove from heat and stir in remaining 2 tablespoons butter, bacon, cheese, slat and pepper.