I've tried several different recipes. But last night, I decided to take my favorite elements of several recipes and make my own. It turned out wonderfully. Doug said it was the best risotto that I ever made!
8 slices of bacon (I might actually use a little less)
2 ½ T butter
1 medium onion, diced
¼ red onion, diced
1/2 8oz package of mushrooms, diced
Minced garlic
2 c Arborio rice
8 c chicken broth
¼ c white wine
1 c heavy cream
½ c grated parmesan
·
Cook bacon until crisp. When cool, crumble into little pieces
·
Heat chicken broth to boiling in separate pan
·
Melt butter in stock pot with some olive
oil. Add onions and cook until
translucent (about 5 minutes).
·
Add garlic and mushrooms and cook for another 5
minutes.
·
Add rice and stir to coat. Cook for 2 minutes
·
Season with salt and pepper
·
Begin adding hot broth to rice mixture, one cup
at a time. Allow rice to cook until
liquid is absorbed. (Most recipes say to
stir constantly. But they don’t do that
on Chopped so I don’t either!)
·
Continue cooking rice, adding 1 c of hot broth
at a time and stirring, allowing to cook down.
Halfway through, add wine to mixure
·
After all broth is added and rice is cooked
completely, add cream and parmesan. Cook
for a couple more minutes to ensure cream is heated.
