Wednesday, October 22, 2014

Cheddar Bacon Risotto

Kathleen made this when she was home on fall break last weekend.  YUMMO!
Cheddar Bacon Risotto

4 cups chicken broth (make sure it is warm, not cold)
1-2 Tablespoon Bacon grease or oil
1 ½ cups Arborio rice
½ cup white wine(we just used chicken stock)
1 ½ tsp. dry ground mustard
1 cup shredded cheddar cheese
1 small onion, diced
2 cloves garlic, crushed
¼ cup bacon, chopped
½ cup Greek yogurt (or sour cream)
salt and pepper to taste

Place onion in a large saucepan with onion and bacon grease, cook until nearly translucent.
Stir in garlic, cook for 1 minute.

Add arborio rice and cook while stirring for 1-2 additional minutes until rice begins to get a light golden color.

Pour in wine, and a ½ cup of broth, stir until all liquid is absorbed.

Repeat the process-add remaining broth ½ cup at a time, stirring regularly (and often) until no liquid remains.

Stir in bacon pieces, cheddar cheese, sour cream, and ground mustard.

Salt and pepper to taste.

Top with fresh shredded cheese and bacon pieces, serve immediately.

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