Bacon Risotto
A creamy delicious and simple risotto packed with cheese and bacon.
Ingredients
- 1 lb Bacon cut in ½-inch pieces
- 2 tbsp Butter
- 1 lb Arborio Rice
- ½ cup White Wine
- 2 tbsp Lemon Juice
- 2 Garlic Cloves minced
- 4 cups Chicken Broth
- 1 cup Parmesan Cheese shredded
- ½ cup Heavy Cream
- 1 tsp Sea Salt
- 1 tsp Basil
- 1 tsp Parsley for garnish
Instructions
- Prepare all of the ingredients.
- In a large saute pan over medium high heat, add bacon. Cook until crispy then remove to a paper towel covered plate. Reserve 2 tbsp of bacon grease, remove the rest from the pan.
- In the same pan add butter, and garlic. Reduce heat to medium and cook for 3 minutes. Add rice to pan, stirring often toast for 3-4 minutes.
- Add white wine, lemon juice, salt and basil to pan and cook for an additional 3 minutes. Once wine is mostly absorbed begin stirring in chicken broth - a half a cup at a time. Continuously stir the rice while the broth is absorbed about 3 minutes. Then add another half a cup, stir and repeat until all of the broth has been added.
- Add ¾ of the cooked bacon, Parmesan cheese and heavy cream and mix until well combined. Serve with a sprinkle of bacon and parsley on top.
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