Think macaroni and cheese, on a pedestal.
If the thought of one more night of rice,pasta, or potatoes as a side dish makes you want to pull your hair out, risotto is a wonderful substitute.
It’s somewhere between a rice and pasta risotto takes on the flavors of whatever ingredients you cook it with, making it really versatile.
While it is a bit finicky- you do have to stir regularly while cooking, it is truly worth the time (train the kids or get this (lol)!
Smooth, creamy and rich, this will quickly become a favorite side for you and your family.
1. You can use precooked bacon/grease that has been set aside or make it fresh. I like to bake my bacon in the oven at 400 for 20 minutes. It comes out perfect every time and I can still collect some of the grease for flavor in my cooking.
2. Make sure to use the Arborio Rice. It has the best qualities and holds up for this type of dish.
3. Don’t use pre-shredded cheese and make sure it goes in at the end.
Cheddar Bacon Risotto
- 4 cups chicken broth (make sure it is warm, not cold)
- 1-2 Tablespoon Bacon grease or oil
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 1 1/2 tsp. dry ground mustard
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 2 cloves garlic, crushed
- 1/4 cup bacon, chopped
- 1/2 cup Greek yogurt (or sour cream)
- salt and pepper to taste
- 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 1/2 cup of broth, stir until all liquid is absorbed.
- Repeat the process-add remaining broth 1/2 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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