Cheddar Bacon Risotto
Ingredients
First 4 cups chicken broth (make sure it is warm, not cold)
1-2 Tablespoon Bacon grease or oil
1 ½ cups Arborio rice
½ cup white wine
1 ½ tsp. dry ground mustard
1 cup shredded cheddar cheese
1 small onion, diced
2 cloves garlic, crushed
¼ cup bacon, chopped
½ cup Greek yogurt (or sour cream)
salt and pepper to taste
First 4 cups chicken broth (make sure it is warm, not cold)
1-2 Tablespoon Bacon grease or oil
1 ½ cups Arborio rice
½ cup white wine
1 ½ tsp. dry ground mustard
1 cup shredded cheddar cheese
1 small onion, diced
2 cloves garlic, crushed
¼ cup bacon, chopped
½ cup Greek yogurt (or sour cream)
salt and pepper to taste
Directions
Place onion in a large saucepan with onion and bacon grease, cook until nearly translucent.
Stir in garlic, cook for 1 minute.
Add arborio rice and cook while stirring for 1-2 additional minutes until rice begins to get a light golden color.
Pour in wine, and a ½ cup of broth, stir until all liquid is absorbed.
Repeat the process-add remaining broth ½ cup at a time, stirring regularly (and often) until no liquid remains.
Stir in bacon pieces, cheddar cheese, sour cream, and ground mustard.
Salt and pepper to taste.
Top with fresh shredded cheese and bacon pieces, serve immediately.
Serve and enjoy!
Place onion in a large saucepan with onion and bacon grease, cook until nearly translucent.
Stir in garlic, cook for 1 minute.
Add arborio rice and cook while stirring for 1-2 additional minutes until rice begins to get a light golden color.
Pour in wine, and a ½ cup of broth, stir until all liquid is absorbed.
Repeat the process-add remaining broth ½ cup at a time, stirring regularly (and often) until no liquid remains.
Stir in bacon pieces, cheddar cheese, sour cream, and ground mustard.
Salt and pepper to taste.
Top with fresh shredded cheese and bacon pieces, serve immediately.
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