Corn And Bacon Risotto Recipes

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RISOTTO WITH BACON AND KALE



Risotto with Bacon and Kale image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

4 slices bacon, chopped coarsely
1 large onion, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup Arborio rice
3 cups low-salt chicken broth, plus 1/4 to 1/2 cup
3 tablespoons fresh lemon juice (about 1 large lemon)
3/4 cup diced cooked chicken
3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
1 roasted carrot, chopped
1 roasted parsnip, chopped
1 roasted shallot, chopped
1/2 cup freshly grated Parmesan

Steps:

  • Place a rack in the center of the oven. Preheat the oven to 425 degrees F.
  • In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.
  • Add the onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 to 25 minutes.
  • Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the chicken, kale, roasted vegetables and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.

INSTANT POT® CORN RISOTTO



Instant Pot® Corn Risotto image

This risotto with fresh corn and bacon is a quick to fix side dish thanks to the Instant Pot® and is very tasty as well! No stirring required.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 4

Number Of Ingredients 12

2 slices bacon
2 tablespoons minced shallot
1 clove garlic, minced
1 ¼ cups chicken stock, divided, or more to taste
2 ears fresh corn, kernels cut off
½ cup arborio rice
1 tablespoon butter
¼ cup white wine
½ cup shredded Parmesan cheese
1 teaspoon chopped fresh oregano, or to taste
1 pinch granulated garlic
1 pinch salt

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon to the hot pot and cook until crisp, 3 to 4 minutes. Remove bacon to a rack to drain. Add shallot and garlic to the pot and cook until fragrant, about 2 minutes. Mix in 1 cup chicken stock. Stir in corn kernels, rice, and butter. Pour in remaining 1/4 cup chicken stock and white wine. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • While risotto is cooking, chop bacon.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chopped bacon, Parmesan cheese, oregano, granulated garlic, and salt and stir until thoroughly combined. Add more chicken stock, 1 tablespoon at a time, if risotto is too dry.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 33.9 g, Cholesterol 21.6 mg, Fat 8.4 g, Fiber 1.6 g, Protein 9.3 g, SaturatedFat 4.3 g, Sodium 538.7 mg, Sugar 2 g

CORN AND BACON RISOTTO



Corn and Bacon Risotto image

A creamy risotto with sweet corn and smoky bacon

Provided by Patty @brokenteepee.com

Categories     Main Dish

Time 35m

Yield 6

Number Of Ingredients 14

8 - 10 corn cobs stripped of kernels
1 small onion
2 garlic cloves
handful of parsley
1 carrot
2 bay leaves
salt
1 1/2 cups arborio rice
1 12 oz bottle ale
6 pieces crisp bacon cut into small pieces
2 TBS bacon grease
2 cups fresh corn cut from the cob
1 1/2 cups shredded cheddar cheese, separated
1 1/2 quarts corn stock if you don't have corn you can use chicken

Steps:

  • First boil the corn until is cooked. Remove the corns and save the water as the base for your stock.
  • Cut the kernels off of the cobs and reserve two cups.
  • To the water you boiled the corn add the stripped corn cobs, the onion pieces, the garlic pieces, the parsley the carrot and the bay leaves. Add a healthy sprinkling of salt. Let this cook for several hours. Then strain the soup through a fine mesh strainer. Set aside a quart and a half of stock; if there is not enough just add a bit of water. Taste the stock and adjust with salt if necessary. If you are making the risotto right away keep the stock warm. If you are making it later refrigerate until you are ready to use it.
  • Add the bacon grease to a large saute pan over medium high heat. When it is hot add the rice and stir until all of the kernels are coated and heated through. Add the beer and stir constantly until it is all absorbed.
  • Add the hot stock about a cup at a time and let it be absorbed by the rice each time before you add more. Stir constantly. When you have about a cup left add the cheese, reserving a little to sprinkle on top and stir until it is thoroughly mixed in. Then add the corn and about half a cup of the remaining stock. Turn off the heat, cover and let the risotto sit for about 10 minutes. Then add the bacon, reserving a little to sprinkle on top and the remaining 1/2 cup of stock and stir to mix it in well.
  • To serve place some risotto in the bottom of the bowl and sprinkle some bacon and cheese on top.

Nutrition Facts : Calories 427 calories, Sugar 7 g, Sodium 738.5 mg, Fat 22.1 g, SaturatedFat 9.6 g, TransFat 0.3 g, Carbohydrate 34 g, Fiber 1 g, Protein 19.4 g, Cholesterol 51.3 mg

CORN-MUSHROOM RISOTTO



Corn-Mushroom Risotto image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

5 ounces bacon, diced
3 ears corn, husked
6 ounces shiitake mushrooms
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 medium shallots, chopped
1 1/4 cups arborio rice
1 cup dry white wine
1/2 to 3/4 cup grated parmesan cheese, plus more for topping
2 tablespoons chopped fresh chives

Steps:

  • Cook the bacon in large saucepan until crisp. Remove with a slotted spoon and drain on paper towels. Meanwhile, cut the corn from the cobs and set aside. Snap the cobs in half and put in a pot with 7 cups water; bring to a low simmer. Stem and slice the mushrooms.
  • Cook the mushrooms in the pan with the bacon drippings over medium-high heat until slightly crisp, about 3 minutes. Season with salt and pepper and transfer to a plate. Add the butter and shallots to the pan, season with salt and pepper and cook until soft, about 2 minutes. Add the rice and cook, stirring, 1 minute. Stir in the wine until absorbed, then add 1 teaspoon salt and the corn kernels.
  • Ladle in 1/2 cup of the hot corn broth, stirring until absorbed. Continue adding broth in 1/2-cup increments, allowing it to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the cheese, chives and some of the mushrooms and bacon. Season with salt and pepper. Serve topped with the remaining bacon and mushrooms and more cheese.

Nutrition Facts : Calories 627, Fat 32 grams, SaturatedFat 14 grams, Cholesterol 68 milligrams, Sodium 531 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 17 grams

CORN AND BACON RISOTTO



Corn and Bacon Risotto image

Provided by jenna

Categories     Main Course

Time 40m

Number Of Ingredients 10

2 1/2 cups corn kernals (from about 4 corn cobs )
4 slices bacon (chopped)
1 whole shallot (minced)
1 clove garlic (minced)
1/2 cup chopped red bell pepper
1.5 cups arborio rice
6 cups chicken stock
1/4 cup cream
1 1/4 tsp salt
1/4 tsp pepper

Steps:

  • In a large, heavy pot, fry the bacon until crisp. Remove and drain on a paper towel. Pour off grease, reserving 1 tbsp in the pot.
  • To the hot bacon grease, add the minced shallot, bell pepper and garlic. Saute until soft - about 2 minutes. Add the rice and stir to make sure each kernel of rice is coated with grease. Cook for 3 minutes.
  • Add the chicken stock, about 1/2 cup at a time, to the rice. Bring up the heat to medium high and make sure each addition of stock is thoroughly absorbed before adding more. This process should take about half an hour - don't rush it!
  • When all the stock has been absorbed, add the corn, cream, salt and pepper. Stir well. Serve risotto with bacon on top.

CARAMELIZED ONION RISOTTO WITH CORN AND BACON



Caramelized Onion Risotto With Corn and Bacon image

Make and share this Caramelized Onion Risotto With Corn and Bacon recipe from Food.com.

Provided by lazyme

Categories     Rice

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

3 ears corn, silk discarded, husks left on
7 tablespoons butter, unsalted
3 large sweet onions, thinly sliced
4 ounces thick slab bacon, 2x1/4-inch strips
8 cups chicken broth
1 medium onion, coarsely chopped
1 small carrot, coarsely chopped
1 small celery rib, coarsely chopped
2 cups arborio rice
1 cup dry white wine
1/4 cup parmesan cheese, grated
salt and pepper
fresh chervil, for garnish

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.

Nutrition Facts : Calories 483, Fat 19.8, SaturatedFat 9.6, Cholesterol 39.1, Sodium 1012.4, Carbohydrate 58, Fiber 3.9, Sugar 6.3, Protein 13.5

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