Saturday, December 28, 2013

Sweet Corn Risotto with Smoky Bacon

Risotto is one of my favorite side dishes. This one is particularly satisfying because it contains sweet and salty components. I first tried a version of this when I met Giada DeLaurentis at a special event. Ever since then I've been wanting to try making it myself and seeing if I could get the flavor right. Paired with a leafy green salad, this is a perfect light meal (which is needed after a long holiday week of several sweets and treats)!



1. Heat chicken stock in a large saucepan over medium-low heat.

2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic and cook until translucent, about 3 minutes. Season with salt and pepper.

3. Add rice and toast for 1 minute. 

4. Add wine and cook, stirring occasionally, until all liquid is absorbed.


5. Turn heat to medium. Add chicken stock, 2 ladles at a time, until all the stock has been used and/or the rice is slightly tender. (This should take 25-30 minutes.) 

6. Meanwhile, cook bacon and crumble. (I do mine on a plate in the microwave for 4-5 minutes covered with paper towel.)


7. Add cheese, corn, bacon and fresh parsley to the rice. Stir to combine.


8. Add herbs de provence and stir again. Adjust seasonings as needed and serve. 





Sweet Corn Risotto with Smoky Bacon 
Serves 10

All you need:
5 cups chicken stock 
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 1/2 cups arborio rice
3/4 cup dry white wine
4 slices smoky bacon (I got mine from the meat counter, but any variety will do)
3/4 cup corn kernels (use fresh if it's in season; frozen works too)
3/4 cup freshly grated Parmigiano-Reggiano
1/4 bunch flat-leaf parsley, chopped
1 tablespoon Herbs de Provence (optional)
Salt and pepper, to taste

All you do:
1. Heat chicken stock in a large saucepan over medium-low heat.

2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic and cook until translucent, about 3 minutes. Season with salt and pepper.

3. Add rice and toast for 1 minute. 

4. Add wine and cook, stirring occasionally, until all liquid is absorbed.

5. Turn heat to medium. Add chicken stock, 2 ladles at a time, until all the stock has been used and/or the rice is slightly tender. (This should take 25-30 minutes.) 

6. Meanwhile, cook bacon and crumble. (I do mine on a plate in the microwave for 4-5 minutes covered with paper towel.)

7. Add cheese, corn, bacon and fresh parsley to the rice. Stir to combine.

8. Add herbs de provence and stir again. Adjust seasonings as needed and serve. 



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