Bacon and Onion Risotto

Bacon and Onion Risotto

Pardon the blurry picture. One of these days I’ll make some attractive food that does not sit in a bowl all gloopily. Someday. Maybe. Gloopy bowl meals are apparently my favorite! Anyway, risotto. This was a pretty good batch. I tend to use it as refrigerator glue and put in whatever’s handy, but that wasn’t much this week, because I didn’t see the asparagus on sale until too late. (Next week, asparagus! You will be mine!)

Bacon and Onion Risotto

6 oz. bacon, cut in lardons
2 medium onions, chopped roughly
4 cloves garlic, minced or grated
1 1/4 c. arborio rice
1/2 c. white wine
4-6 c. chicken broth
1/4 c. Parmesan (the good stuff), grated
1/4 c. heavy cream
salt and pepper to taste

Render the bacon slowly in a large pot, chopping the onions as it cooks down. Once it’s crispy, remove to your favorite draining surface and put the onions in the pot to cook in the fat. Leave them for a while, letting them get soft and melty and begin to brown before adding the garlic and stirring.

Pour the stock into another pot while the garlic is combining with the onion and bacon smells to make your kitchen seem like a place you may want to lick. (Do not lick your kitchen.)

When the onions are lovely golden brown, add the rice and toast it — that is, stir it around in the fat and onions until it gets translucent toward the ends and edges but is still white in the middle. Add the wine and scrape up all the delicious brown bits that the bacon, onions and rice have left on the pot. Let it simmer until the wine is almost gone and then begin ladling in the stock, a few ladlefuls at a time. Stir it into the rice well and let it simmer until it’s almost all absorbed, and then add more. Keep doing this until it starts to look done-ish, and when it does start tasting.

Once the rice is almost to a texture you like, add one more ladle of stock and grate in the cheese. Stir it up and taste again to adjust seasonings; once those are right, stir in the cream and add the bacon back to the pot. It goes well with salad or just with a hungry roommate.

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~ by iliadawry on 17 May 2012.

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