Onion And Bacon Risotto Food

BACON & MUSHROOM RISOTTO

Steps:

• Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
• Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

CARAMELIZED ONION, BACON, AND PARMESAN RISOTTO

Steps:

• Set a medium sauce pan over medium-low heat. Pour in chicken broth, and allow the broth to come to a simmer. Keep the broth warm until ready to use.
• Heat a large sauté pan over medium heat. Add the olive oil and bacon, and cook the chopped bacon until crispy, about ten minutes. Use a slotted spoon to remove the bacon from the pan, and transfer it to a plate lined with paper towels to drain.
• Turn the heat of the pan down to medium-low. Add shallots and a pinch of salt, and cook for 1-2 minutes until softened. If the shallots are cooking to quickly, remove the pan from the heat and allow it to cool before continuing to cook. The shallots should be soft and fragrant, but avoid burning them.
• Add garlic, cook for about a minute with the shallots. Add rice, and stir to coat in the oil, garlic, and shallots. Cook rice for about 2-3 minutes, until only a white dot remains in the middle of each grain.
• Pour in white wine, and allow the alcohol to cook out of the wine as it is absorbed into the rice, about 2-3 minutes.
• Once the wine has been absorbed, begin adding the warm chicken broth one ladle at a time. Wait until each ladle is nearly absorbed by the rice before adding the next. This process will take about 20-25 minutes total. The rice will start to transform and take on a very creamy texture as it cooks.
• Once the rice has just the slightest bite to it, stir in the caramelized onions and cooked bacon, and remove the risotto from the heat. Stir in parmesan and butter, then season with salt and pepper to taste. Garnish with chopped chives, and serve hot!

BACON AND ONION RISOTTO

Steps:

• Melt the butter in a large pan and cook the bacon and onion until the onion starts to color. Add the rice, stir around the pan for 5 minutes and pour on the wine. Let it evaporate then start adding the boiling stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more. After 15 to 20 minutes the risotto will be cooked al dente. Remove from the heat and stir in the Parmesan and freshly ground black pepper. Serve at once.

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.

CARAMELIZED ONION RISOTTO WITH BACON AND PARMESAN

Steps:

• 1. Cook the diced bacon in a dutch oven over medium heat until brown and crispy, about 6 to 7 minutes. Drain bacon on paper towels and set aside.
• 2. Add the onions to the bacon fat in the dutch oven and reduce heat to medium-low. Cook onions until well browned, about 20 minutes, stirring occasionally. Place cooked onions on a plate and set aside. Rinse and dry dutch oven.
• 3. Simmer the chicken broth in a saucepan and keep hot on the stove over low heat.
• 4. Heat the oil in the now empty dutch oven over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the rice, cook and stir for 2 minutes.
• 5. Add 1 cup of the hot chicken broth to the rice and continue stirring until the rice has absorbed the liquid. Continue adding broth 1 to 2 cups at a time while continuously stirring, until rice has absorbed the liquid and mixture is creamy, about 25 to 30 minutes.
• 6. Turn off the heat and stir in the onions, bacon, Parmesan cheese and thyme.
• 7. Add salt and pepper to taste. Serve.

CARAMELIZED ONION RISOTTO WITH CORN AND BACON

Steps:

• Light a grill or preheat the oven to 350.
• Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender.
• Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs.
• Melt 3 tablespoons butter in a large nonreactive saucepan.
• Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes.
• Add to the corn kernels.
• Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes.
• Transfer to paper towels to drain.
• Pour off all but 2 tablespoons of the fat.
• In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm.
• Meanwhile, heat the bacon fat.
• In a food processor, finely chop the onion, carrot and celery.
• Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes.
• Add the rice and stir until evenly coated with fat.
• Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes.
• Stir in the corn, sliced onions and bacon.
• Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed.
• Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more.
• Cook until the rice is just tender, about 25 minutes.
• Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper.
• If the risotto is too sticky, add a little more stock.
• Serve, garnished with chervil sprigs.
• NOTE:.
• To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly.

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.

LEMON RISOTTO WITH BACON & MUSHROOM

Steps:

• In a small pot combine lemon juice and stock and bring to a simmer.
• Keep covered with a lid so it does not evaporate all away.
• Lightly spray olive oil in another large heavy based pot.
• Add the onion and bacon and cook over a medium heat until onion is softened.
• Add arborio rice and cook over medium heat until rice warms for about 5 minutes (don't allow to brown).
• Add 1 cup of the hot lemon stock to the rice, stirring well with a wooden spoon.
• Once the stock has absorbed, add the mushrooms and another cup of hot stock.
• Stir well and wait until the stock has been absorbed before adding another cup of the hot stock.
• Repeat the above step until all the stock has been absorbed (adjust consistency with more/less water or stock if required).
• Remove from heat and stir in parmesan cheese.
• Cover with lid and let stand for 5 minutes before serving.