In case you’ve never noticed, we like risotto around here (though I make it much more frequently than Tina does). I really cannot believe I went so many years being afraid to make it, as it is easily adaptable, surprisingly easy and always satisfying. Have you attempted it yet?
adapted from How Sweet It Is
1 cup arborio rice
4 slices bacon, chopped
1 cup dry white wine
2 cups chicken stock + more if needed
1 clove garlic, minced
1/2 cup parmesan cheese, grated
Fry bacon in a sauce pan over medium heat until crispy. Remove to a paper-towel lined plate to drain.
Turn heat to low, and add arborio rice and garlic to bacon grease. Stir until rice is toasted, 2-3 minutes. Add white wine and allow to absorb. Once it’s mostly absorbed, add 3/4 cup of chicken broth, stirring until absorbed before adding more broth. (I usually end up adding much more than 2 cups of broth.)
Once the rice is as soft as you like, remove from heat and stir in crumbled bacon and parmesan cheese. (We like ours softer than is likely “proper.”)
As the original recipe calls, I served this with sauteed shrimp and a tossed salad – it was a perfect, delicious meal without being overly heavy. The risotto also reheats well, in the event you have actually have leftovers.
Don’t be scared of the risotto,