Bacon Risotto

Our resident history professor started off with this recipe, then modified it to suit his own nefarious purposes. Essentially: double the wine, leave out the saffron, and use bacon instead of sausage. Also, you can try adding some chopped garlic when frying up the bacon and onions.



BACON RISOTTO

1/2 stick butter
1/2 package bacon
1 small onion, chopped
2 bay leaves
1 C short-grain white rice
1 C white wine (we used Painted Turtle)
3 C chicken broth
1/3 C grated parmesan
1/3 C chopped parsley (optional)
1 T chopped garlic (optional)
Salt, pepper

Melt butter in pan. Add bacon (sliced into medium-sized pieces) and garlic. Cook bacon. When bacon is cooked but not yet crispy, add onions. Cook onions. Add rice. Add wine and boil until wine is evaporated. Add chicken broth and bay leaves, bring to boil, then simmer about half an hour until risotto is cooked and creamy. Mix in cheese and parsley. Add salt and pepper to taste.

Verdict: Delicious.