Wednesday, June 9, 2010
You know what they say...anything is better with bacon and I must agree, even though....my risotto is always great tasting.
If you do not have bacon for this recipe, you can use smoked sausage or even bits of fresh crumbled sausage....anything flavorful !
Also, stick with the beef when it comes to the steak.
It shouldn't take you more than 25-35 minutes from start to finish.
Let's get to work !
Oh - you can use any other type of rice you have....not necessarily Arborio - although, this is the variety traditionally used for risottos.
2 cups chicken stock or water
a few pieces of bacon, chopped
* the 1 to 2 TBSP oil that you would normally use for the risotto will not be substituted by the fat from the bacon
1/2 onion, chopped
1 to 2 garlic cloves, minced finely
1/2 cup Arborio rice
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 to 1/2 cup shredded cheese (use mozzarella if you have, otherwise go for mild cheddar) - OPTIONAL
Warm the stock/water and have it close by to pour over the rice when needed.
Cut or chop the bacon in evenly sized pieces.
Heat a medium size saucepan and place the onion and bacon in it,
cooking for 5 minutes or until sauteed.
It will not look like a whole lot once done.
Add the garlic and cook for 1 minute or so on medium, then add the rice and cook for 2 more minutes.
Now ladle 1/3 of the stock/water and bring it to a bubble/boil.
Let cook on medium stirring occasionally, adding more stock/water as the rice becomes dry.
The cooking process should take anywhere from 20 to 25 minutes.
At the end stir in salt, pepper, and cheese if you opt for it.
Serve with your favorite meat, immediately.
If you are cooking this steak, pour the steak juices all over the rice.
I cooked the meat like HERE.
Posted by Cat at 9:50 PM