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
1/2 cup finely chopped parsley
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
1/2 cup finely chopped parsley
Cooking Instructions
1. 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.
2. Bring broth to a boil in a small saucepan, covered, over high heat. Reduce heat to low.
3. 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.
4. 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 liquid and turned creamy, about 7 minutes. Add another third of broth and continue stirring constantly, 5 minutes. Add final third of broth, continuing to stir until rice is tender yet slightly firm, about 5 minute more. (Broth additions should take 17 to 20 minutes total.)
5. Remove from heat and stir in remaining 2 tablespoons butter, bacon, cheese, salt and pepper. Sprinkle with parsley.
2. Bring broth to a boil in a small saucepan, covered, over high heat. Reduce heat to low.
3. 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.
4. 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 liquid and turned creamy, about 7 minutes. Add another third of broth and continue stirring constantly, 5 minutes. Add final third of broth, continuing to stir until rice is tender yet slightly firm, about 5 minute more. (Broth additions should take 17 to 20 minutes total.)
5. Remove from heat and stir in remaining 2 tablespoons butter, bacon, cheese, salt and pepper. Sprinkle with parsley.