Noah Oliphant :: Recipes :: Bacon and Veggy Risotto

I am starting to wonder why all my recipes have bacon in them. Oh yea it is because they are AWESOME.

Yield: 4
Prep time: 15 Minutes
Cook Time: 45 Minutes
Course: Main Dishes

Ingredients:

• 1 Cup Arborio Rice (Risotto)
• 1 Large Shallot, Diced
• 1/2 Sweet Onion, Diced
• 1 Clove Garlic, Minced
• 2 Large Carrots, Diced
• 1/2 Cup Red Wine (something good)
• 3 Cups Beef Stock
• 3 Slices Thick Cut Bacon
• 1 Tbsp Butter
• 2 Tbsp Parmesan Cheese
• Salt and peeper

Instructions:

Cut the bacon into strips and cook over medium heat in a large skillet until browned and the fat has rendered.

Remove the bacon to a bowl and don't nibble.

Throw in the carrots and saute in the bacon fat until starting to soften.  Add the onion, shallot, garlic and a pinch of salt and continue to saute until all veggies are soft.

Remove veggies to the bacon bowl.  NO NIBBLING.

In a medium pot heat the beef stock. 

If the skillet has less than 2 Tbsp of fat remaining, add a small drizzle of oil, olive oil would be appropriate.  Add the risotto and stir regularly for 5 minutes.  Add the red wine and stir to coat.

As soon as the rice has absorbed all the liquid, add 1/2 cup of the beef stock.  Continue adding stock when it starts to dry out.  This is the hard part... you've got to keep stirring and adding stock.

Cut off the heat, add the bacon, veggies, butter, cheese and fold together.  Taste it and see if it needs any salt and pepper.  Cover and let sit for 3 minutes before serving.