My husband is a really fantastic, self-taught cook, and over the years, he’s really perfected a few signature dishes that we, as a family, love to eat for dinner.
I’d never actually tried risotto until M was inspired by watching everyone make it on the Hell’s Kitchen (or one of the other Gordon Ramsay shows). It seemed quite finicky to me, but he figured he’d give it a go. He researched recipes and then took bits and parts of things he’d read and concocted his own version.
I’ve been bugging him for a few years to let me include them on here to share with you all, and up till now, he’s refused. But he has relented, and so I’m excited to share his bacon risotto today.
M’s Bacon Risotto
3/4 – 1 lb bacon chopped roughly
2 heaping cups Arborio rice
3/4 cup white wine (Chardonnay)
2 boxes chicken stock
2 small cloves (or 1 big clove) garlic chopped super fine or pressed
– chop bacon and place in cold pan.
– Turn heat to Medium high
– cook bacon until it reaches desired crispness
-Add herbs, salt & pepper to chicken stock and bring to a simmer
– add garlic to pan
– cook until light brown
– add rice, stir in , toast for 1-2 min
– add wine, stir in, scraping bottom of pan to make sure you get all the brown bits off the bottom of the pan
*At this point, if desired, the chef should also pour themselves a cup of wine to sip while stirring*
– ladle in chicken stock 1 ladle at a time
– stir until most liquid is gone, then add another ladle of stock.
-continue to add stock, stirring continuously, allowing the rice to absorb the liquid until it reaches a nice al dente texture
– when done, the risotto should be creamy
-Optional: add handful of parmesan shortly before the end of cooking
– Since I really don’t like salt, most of our recipes have little to no added salt to them. Instead, he uses a lot of herbs to make up for this. This can be adjusted for personal taste.
– The original preparation used 6 slices of bacon but to please our bacon loving kid, more was added over time. Bacon levels can be adjusted for personal tastes. If desired, you can also sub prosciutto or pancetta for the bacon.
Serves: 2-3 meal sized portions or 4 smaller plates
Cooking time: ~45 minutes