Bacon And Tomato Risotto Food

ITALIAN BACON AND TOMATO RISOTTO

Steps:

• Cook bacon and onions in large skillet on medium heat until bacon is crisp, stirring occasionally; drain.
• Add next 5 ingredients; mix well. Bring to boil. Simmer on low heat 5 min.
• Stir in 3 Tbsp. Parmesan cheese. Remove from heat. Let stand, covered, 5 min. before serving. Sprinkle with remaining cheese.

MILANESE RISOTTO WITH BACON, LEEKS AND TOMATOES AND EGGS

Steps:

• Bring the chicken stock, 1 cup water and the saffron to a boil in a saucepan, then reduce the heat to a low simmer.
• Trim off the roots and the dark green parts of the leeks. Cut the leeks in half lengthwise down the center, then very thinly slice them crosswise. Rinse the leeks in several changes of cold water, then drain and pat dry in a kitchen towel.
• Heat the EVOO in a pot with a rounded bottom over medium-high heat. Add the pancetta or bacon and cook until some of the fat has rendered, about 5 minutes. Add the leeks and stir until softened, 2 to 3 minutes. Add the garlic and season with salt and pepper, then cook, stirring, about 1 more minute. Add the rice and stir. Add the wine and cook, stirring, until the liquid has been absorbed. Begin adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more. Continue adding stock and cooking until the rice is al dente, about 18 minutes total.
• When the risotto is about done, melt 1 tablespoon butter in a skillet over medium heat, then cook the eggs over easy or sunny-side up.
• Cut the remaining 2 tablespoons butter into small pieces and add it to the risotto, stirring until melted. Stir in the cheese and the tomatoes, then remove from the heat.
• Serve the risotto in shallow bowls and top with the fried eggs. Garnish with parsley and basil.

TOMATO AND BACON RISOTTO WITH GULF SHRIMP

Steps:

• Combine the chicken stock and 6 cups water in a medium saucepan and keep warm over low heat on the back burner.
• Heat a wide-bottomed pan over medium-high heat. Add the bacon and the remaining 2 tablespoons water to the pan. Cook, stirring occasionally, until the water evaporates and the bacon begins to sizzle. When the bacon is well browned and crisp, 8 to 10 minutes, remove from the pan with a slotted spoon and set aside on a paper towel-lined plate to drain.
• Add the onions to the drippings in the pan and saute until tender, 3 to 4 minutes. Stir in the rice and cook 1 minute more. Deglaze the pan with the wine and stir well. Simmer, stirring often, until the all the wine has been absorbed by the rice, about 3 minutes.
• Make the first addition of chicken stock: Ladle enough of the heated stock into the pan to cover the rice completely and season with some salt. Stir it into the rice. Adjust the heat if needed so that the pan remains at a light simmer. Cook, stirring constantly, until the level of chicken stock falls below the surface of the rice. Add more stock so that the rice is once again just covered and season with some salt. Repeat this process until the rice is creamy and tender, 25 to 30 minutes; it should take approximately 4 additions of stock to fully cook the rice.
• When the rice is done add the tomatoes and cook until heated through and they start to break down, 2 to 3 minutes. Once the mixture comes to a bubble, add the shrimp. Stir well to incorporate and continue cooking until the rice is thickened and the shrimp are cooked through, about 3 minutes.
• Remove the pan from the heat and add the butter. Stir vigorously until incorporated, and then add most of the bacon and basil, reserving some for garnish. Stir until incorporated, then spoon immediately into bowls, garnish and serve.

OVEN-BAKED RISOTTO

Steps:

• Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
• Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

EASY RISOTTO WITH BACON & PEAS

Steps:

• Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
• Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
• Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
• Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

BACON RISOTTO

Steps:

• Heat teh oil in a large, heavy-based pan with a lid. Gently cook the onion and bacon until the onion and bacon is tender and the bacon fat has run out.
• Stir in the rice and garlic and cook over a high heat for 2-3 minutes, until the rice is well coated.
• Add the dried mushrooms and their liquid, the fresh mushrooms, half the stock, the oregano or thyme and seasoning. Bring to a boil, then reduce the heat to low. Cover tightly and leave to cool.
• Check the liquid and if dry, add more liquid as required until the rice is cooked, but not mushy. Just before serving, stir in the butter, white wine, tomatoes and olives and check the seasoning. Serve hot, garnished with thyme sprigs.

OVEN-BAKED BACON AND TOMATO RISOTTO

Steps:

• Heat oven to 400°F
• Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp.
• Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated.
• Pour over the wine if using and cook for 2 mins until absorbed.
• Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked.
• Stir through most of the parmesan and serve sprinkled with the remainder.