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Bacon Risotto

Recipe byPhil

This tasted like pure creamy bacon heaven, without the cream. Next time, I'd leave out the pictured zucchini. I served with some cod poached in the same chicken broth.


5 - 6 Cups Chicken stock
2 tbsp Butter
1/3 cup chopped onions or shallots
1 3/4 cups Arborio rice
2/3 cup White wine, i use a white bordeaux
4 Strips Bacon, mostly cooked, chopped
Black Pepper

  1. Warm chicken stock to just below boiling
  2. Melt the butter in a deep pan over medium-high heat. Add onions or shallots and sauté about 5 minutes until onions just starting to be clear. Add the rice and stir to combine.You're toasting the rice. Add the bacon.  Toast for 2 to 4 minutes.

  3. Add white wine, bring to a boil, and reduce liquid by half, about 3-4 minutes.

  4. Add simmering stock, 1/2 cup at a time, stirring almost constantly. Wait until the liquid is almost totally absorbed before adding the next 1/2 cup of stock. This process will take about 25 minutes. The rice should be just cooked and slightly chewy. There should be a tiny bit of liquid. Somehow the rice doesn't get too hot, so you can taste it periodically to check the texture.  If you run low on stock, you can add some water to it and add that to the rice.

  5. Sitr in any desired pepper.  Serve. Enjoy.



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