Spinach & Bacon Risotto

Adapted from: Rachel Ray Magazine, January 2012

4 cups chicken stock (homemade or low-sodium store bought)

5 slices bacon, cut into ½ inch wide pieces

1 onion, finely chopped

2 cloves of garlic, finely chopped

1 ½ cups arborio rice

salt to taste

1 tsp. dried thyme

1 cup red wine (use something you would drink!)

1 cup grated Parmesan cheese, plus more for topping (the good kind from the specialty cheese section of the store)

2 tbsp. butter

2 cups spinach, chopped

Step 1:

        Warm the stock and 1 cup water in a small saucepan over low heat.

Step 2:

        In a large skillet, cook the bacon over medium heat until crispy. Remove from pan using a slotted spoon to a paper toweled lined plate. Discard all but 1 tbsp. of the bacon fat.

Step 3:

        In the same skillet, sauce the onion and garlic in reserved bacon fat for a few minutes to soften. Add the rice, thyme, and salt to the skillet. Cook the rice until slightly toasted (a few minutes). Add the wine and cook until it’s evaporated. Begin to ladle the warm stock allowing all of the liquid to be absorbed before adding more. Keep stirring the rice while you do this - it helps to develop the starch and make your finished dish creamy. It should take about 20 minutes to ladle in all the stock.

Step 4:

        Reduce heat to low and stir in cheese and the butter. Then stir in the spinach and allow it to wilt (or cook down). Add the bacon to the pan and taste for seasoning.

Step 5:

        Plate the risotto and top with more cheese.

Printed from SavoryLessons.blogspot.com