Bacon and Tomato Risotto

The big guy cooked again last night, and that was after spending the day tooling around town getting groceries, taking our elliptical in for repair and looking after me. Yes I'm sick again, having finally succumbed to the cold that's been making the rounds. Darn thing is the gift that just keeps on giving but I'm being VERY well cared for including but not limited to great food, hot bourbon toddies and cuddles. Now if I can just talk him into ironing his shirts I'll have it made. LOL

The big guy's the master risotto maker around here as I've mentioned before and last night's effort included bacon, onion, lots of garlic, tomatoes and more BACON! I mean honestly how can you go wrong with that? Truly quick and easy, risotto takes 10 minutes to prep, 20 minutes to cook and about 5 minutes to inhale.

It is so incredibly delicious and very simple to make - just think of it as the Italian version of fried rice and don't be intimidated by the 20 minutes of stirring it takes. The time goes by very quickly and the bonus is you get to watch the miracle of dry separated rice morphing into a creamy mass of tummy warming goodness.

Here's the recipe for our Basic Risotto. Use your imagination and you can come up with a multitude of different varieties - all good I might add.

Basic Risotto

4 cups good quality, low salt chicken stock

4 Tablespoons butter

1 onion, finely minced

2 cloves garlic, minced

1-1/2 cups Arborio rice

1/2 cup white wine

Salt & pepper

2 Tablespoons heavy cream

1/2 cup to 1 cup freshly grated parmesan cheese

Chopped fresh parsley

Heat broth in small saucepan and keep warm over low heat.

Melt butter in large flat bottomed saucepan over medium heat. When butter foams, add onion and cook stirring until onion is transparent (approx 4-5 minutes). Add garlic and cook for 1 minute more. Add Arborio rice and stir to coat well, approximately 1 minute. Add wine and cook, stirring, until wine has is almost all reduced.  Add a ladle full of broth (approx. ¾ cup) and cook, stirring until broth has been absorbed almost completely. Continue cooking and stirring, adding broth a bit at a time until the rice is tender but firm to the bite (approx. 15 minutes).

Taste for seasoning. Add cream and 1/2 cup parmesan. Stir to combine. Rice should have a moist, creamy consistency. Serve sprinkled with additional parmesan.

For Bacon & Tomato Risotto –

Prior to cooking rice, cook 5 slices of coarsly chopped bacon until crisp. Remove from pan.Make basic risotto recipe. Prior to adding cream & parmesan, return bacon to pan and add 2 chopped tomatoes and two tablespoons chopped fresh basil. Add cream & parmesan. Cook & stir until just warmed through. Makes 4 to 6 servings.

Other variations of Risotto made from the same basic recipe!

   
Italian Sausage & Mushroom                  Asparagus & Shrimp    

    
Risotto with Bolognese                          Pancetta & Artichokes

Comments

[Nanan]

Ain't love grand? That risotto looks grand, also! I would just omit the tomato - only thing. You had me at bacon! Feel better soon, my friend! And it is the best time to get the elliptical adjusted - when you are under the weather - what timing - unfortunately...

[June]

Thanks Lea!

[pam]

Can I borrow your big guy? Mine doesn't cook.

[June]

Pam - are you kidding me? I might be sick but I ain't stupid! LOL

[Mags]

Aww JuneyB....hope you're feeling better soon.

Your loving big guy sure does posses some mad risotto making skillz.

[June]

He's pretty amazing Mags ...he's cooking dinner as we "speak".

[Mary from Apron Strings & Wedding Rings]

Risotto with bacon, tomatoes and cream... DEFINITELY!

[June]

Mary, it's really one of our favorites although we'll take a bowl of risotto any day, any kind.