BACON RISOTTO
Creamy risotto with crisp bacon. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice.
Provided by FURFNSLO
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 73.8 g, Cholesterol 56.2 mg, Fat 21.5 g, Fiber 1.6 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1444.3 mg, Sugar 2 g
EASY RISOTTO WITH BACON & PEAS
Not one for risotto purists - this simple recipe has just a few ingredients and the stock is added all in one go.
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
- Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
- Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
- Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
- Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.88 milligram of sodium
CREAMY RISOTTO WITH BROAD BEANS, CRISPY BACON AND SAGE
This is a real risotto, the kind you have to stir for half an hour, so don't attempt this recipe unless your arms are in good health or you've got some stirrer elves! Frozen broad beans are easy to find in Australia, impossible to find in Canada and I don't know about anywhere else. Obviously it's best if you can get fresh ones, otherwise use frozen ones, otherwise substitute frozen baby lima beans (don't worry about peeling these). As for bacon, I prefer back bacon, it is lean and crisps up very well, but you can use the streakier kind if you like. I have also tried this recipe using half reggiano, half aged cheddar because that's all I had in the fridge, and it tasted just as good as the original. I got this recipe on the web somewhere a couple of years ago but can't remember the details, nor can Google. Note that stirring time is included in prep time because it's anything but passive!
Provided by oloschiavo
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring stock and wine to a boil in a medium saucepan. Set it aside, but leave it on the stove under low heat.
- Heat oil in large saucepan. Add green onions and garlic, stir until onion is soft.
- Add rice and stir to coat. Turn heat down to low.
- Add the stock mixture to the big saucepan one cup at a time, stirring until all liquid is absorbed after each cup. This takes about half an hour.
- After all the liquid has been used up the rice should be just tender. You might need to give it an extra five minutes or so over low heat to get there.
- In the meantime, grill the bacon until it is brown and crispy on both sides. Set it aside to drain on absorbent paper towels.
- Remove rice from heat and stir in cream, 1 cup of cheese, beans and sage. Cover and stand for five minutes.
- Serve topped with crispy bacon and the rest of the cheese. A bit of cracked pepper is a nice touch.
Nutrition Facts : Calories 1000.5, Fat 43.7, SaturatedFat 17.5, Cholesterol 86.7, Sodium 1671.8, Carbohydrate 105.1, Fiber 5.7, Sugar 6.7, Protein 38.6
THE BEST CREAMY RISOTTO RECIPE
Steps:
- Add the olive oil to a large pot or rondeau over medium-low heat.
- Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
- Add in the garlic and cook for 1 to 2minutes.
- Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
- Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
- Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
- Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
- Serve with more parmesan cheese, pepper, and optional parsley garnish.
Nutrition Facts : Calories 309 kcal, Carbohydrate 46 g, Protein 10 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 315 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BROAD BEAN , BACON, PARMESAN AND SAGE RISOTTO
Make and share this Broad Bean , Bacon, Parmesan and Sage Risotto recipe from Food.com.
Provided by JustJanS
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring stock and wine to a boil in medium saucepan; reduce heat, cover, keep hot.
- Heat oil in large saucepan; cook onion and garlic, stirring, until onion is soft.
- Add rice, stir to coat in oil mixture.
- Stir in 1 cup of the stock mixture; cook over low heat, stirring, until liquid is absorbed.
- Continue adding stock mixture, in 1-cup batches, stirring, until absorbed after each addition.
- Total cooking time should be about 35 minutes or until rice is just tender.
- Meanwhile, cook bacon under heated grill until browned and crisp on both sides.
- Remove pan from heat, stir in cream, grated cheese, beans and sage; stand, covered, 5 minutes.
- Serve topped with bacon and flaked cheese.
Nutrition Facts : Calories 926.6, Fat 37.1, SaturatedFat 16.3, Cholesterol 85.1, Sodium 1486.7, Carbohydrate 104.5, Fiber 5.5, Sugar 6.7, Protein 35.8
LEEK & SAGE RISOTTO WITH CRISP BACON
A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a pan, add the leeks and sage and fry for 2 mins until the leeks are starting to soften. Stir in the rice and cook for 1 min, stirring. Add the wine and stock and bring to the boil. Reduce the heat, cover and simmer for 10-12 mins until the rice is tender.
- Meanwhile, grill the bacon until golden and crisp. Remove the rice from the heat, then stir in 2 tbsp of the Parmesan and freshly ground pepper. Spoon onto a plate, sprinkle with the remaining Parmesan and top with the bacon.
Nutrition Facts : Calories 685 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 27 grams protein, Sodium 1.65 milligram of sodium
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