81
      Sunday
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      Monday
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      Tuesday
      73 / 60

      Bacon Cheddar Risotto

      bacon risotto
      bacon risotto

      Ingredients:

      2 cups Carnaroli rice or Arborio
      3 each Garlic cloves, minced
      ½ each Yellow onion, minced
      3 slices Bacon, diced
      ¼ cup Carr Valley 2 year cheddar cheese
      ¼ cup White wine (Chardonnay or Sauvignon Blanc)
      5 cups Vegetable stock or chicken broth
      To taste Salt and pepper

      Directions:

      In a medium sauce pan, heat stock and set aside. Heat another medium sauce pan on mid-high heat. Add bacon, stirring constantly until light golden brown (about 3-5 minutes). Add garlic and onion cook for an additional 2-3 minutes, or until golden brown. Add white wine and scrape the bottom of the pan to release the bacon from the pan. Add rice, stirring until all the wine is soaked into the rice. Using the reserved stock, pour 1 cup of stock into rice. Slowly stir rice on a consistent basis to help break up the starch in the rice (about 4-5 minutes). When all the stock is absorbed, add another cup of stock and repeat. Check the rice by tasting it. It should have a firm texture, but not gritty. Add in cheddar cheese, followed by salt and pepper to taste.