Cheesy Bacon Risotto Food

BACON RISOTTO

Steps:

• Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
• Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
• Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
• Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.

CHEESY CAULIFLOWER RISOTTO WITH BACON

Steps:

• Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.
• Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.
• Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.

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.

CHEESY BACON RISOTTO

Steps:

• Heat broth.
• Put rice in medium sauce pot.
• Slowly brown rice with olive oil.
• Add broth 1/2 cup at a time until absorbed.
• Add garlic, and add a pinch of salt and pepper.
• Fold in bacon, Velveeta and scallions. Season with salt and pepper to taste.

LEEK & BACON RISOTTO

Steps:

• Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
• Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

EASY RISOTTO WITH BACON & PEAS

Steps:

• Finely chop the onion. Heat the olive oil and butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for a further 5 minutes, until it starts to crisp.
• Add the rice and 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 the 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.

CREAMY, CHEESY RISOTTO

Steps:

• Warm chicken broth either on stove or in microwave.
• In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
• Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
• Add wine and stir until almost completely evaporated.
• Begin adding chicken broth, about 1/2 cup at a time.
• After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
• Do the same for each addition of broth, stirring frequently.
• Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
• If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
• Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
• Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
• Serve hot.