3881. ROASTED RED PEPPER RISOTTO with BACON GREMOLATA

Serves 4


3 red bell peppers
1 medium white onion, chopped
400 grams arborio rice
1 cup white wine
1½ liter chicken stock
200 grams creme fraiche
½ cup frozen peas
40 grams grated parmesan
Olive oil to taste
Salt to taste

For the gremolata:
1 cup flat leave parsley (no stems)
6 crispy bacon strips
1 zest of 1 lemon
1 clove of garlic

Place the peppers over a gas burner and cook until charred all over. Discard of the stems and cores. Peel and blend with some stock until smooth.

In a large pan, add some olive oil over medium heat. Add the onions and cook until translucent.

Add the rice and stir for 1 minute. Then add the white wine. Let it reduce to half.

Add the red pepper sauce and stir until combined. Start adding the stock one ladle at a time and stir. Do this for 20 min until the rice is cooked.

Add the creme fraiche, frozen peas and Parmesan. Stir until it is all combined and the peas are cooked. Add salt to taste.

To make the gremolata, just chop all of the ingredients very fine. Mix them and set aside.

Serve the risotto on each plate and top with some of the gremolata.


bacon recipe source: cravingsinamsterdam (member), Kitchenbowl

3765. BAKED CHESTNUT and MUSHROOM RISOTTO with BACON

serves four

250g wild or good flavourful mushrooms

50g unsalted butter

1 onion peeled and finely chopped

150g diced unsmoked streaky bacon

1 tbsp olive oil

sea salt and black pepper

200g cooked peeled chestnuts halved

300g risotto rice

150ml white wine

1.2 litres chicken stock

To finish

25g unsalted butter

100g freshly grated parmesan plus extra to scatter

handful chopped flat-leaf parsley

Preheat the oven to 400F/200C/180C fan/gas 6. Trim and clean the mushrooms and tear or slice them as necessary.

Melt 25g butter in a large cast-iron casserole over a medium heat and fry the onion and bacon for 8-10 minutes until lightly golden, stirring occasionally.

At the same time melt 25g butter with the olive oil in a large frying pan over a high heat and fry the mushrooms for a few minutes until lightly coloured, stirring frequently and seasoning them at the end. Add these to the onion and bacon.

Stir in the halved chestnuts and the rice and cook for a minute longer, then add the wine, stock and some black pepper. Bring to the boil, cover and cook in the oven for 20-25 minutes. Remove and leave to rest for 5-10 minutes until the juices are almost absorbed. 

To finish, stir in the remaining butter, the parmesan and parsley and taste for seasoning. Serve with extra parmesan scattered over.


bacon recipe source: Annie Bell, MailOnline (@MailOnline)/DailyMail, December 17, 2011

3449. PORCINI MUSHROOM RISOTTO with BACON

yields eight cups 


3/4 cups (about 1/3 ounce) dried porcini mushrooms 

4 1/2 cups low-sodium chicken broth 

8 ounces bacon, cut into 1/2-inch pieces 

1 medium onion, minced (about 1 cup) 

2 1/4 cups (about 1 pound) Arborio rice 

1/2 cup dry white wine 

1 cup grated Parmesan cheese 

1/2 teaspoon salt 

1/2 teaspoon fresh-ground pepper 

dried bread crumbs 

 

Make the mushroom broth: Bring 4 cups water to a simmer in a medium saucepan, completely submerge the mushrooms, and soak for 25 minutes. Remove the mushrooms with a slotted spoon and slice into 1/2-inch pieces. Strain the water and return it to the saucepan; add the chicken broth, bring to a simmer, and keep warm. 

 

Make the risotto: Cook bacon in a large saucepan until crisp. Transfer to a small bowl and set aside; reserve fat. Sauté onions in 2 tablespoons bacon fat until translucent—about 5 minutes. Add the rice and cook over medium heat until slightly translucent—about 5 minutes. Add the wine and cook until absorbed. Add 1 cup of hot broth, stirring constantly, and cook until absorbed, continue stirring and adding broth by the cupfuls until risotto is creamy and rice is cooked through but slightly al dente—about 25 minutes. Stir in the bacon, Parmesan, salt, and pepper and serve immediately or freeze (see below).

 

Freeze the leftover risotto: Shape 1/4 cupfuls of cooled risotto into 2-inch patties and coat with bread crumbs. Stack patties between sheets of waxed paper and transfer to an airtight container. Store frozen for up to 2 months. To serve, cook frozen patties in a lightly oiled or buttered skillet for 6 minutes on each side. Drain on paper towels.

 

 

bacon recipe source: Country Living, 2901 2nd Avenue South, Suite 270, Birmingham, AL 35233

3276. RISOTTO with SPICY PEPPER BACON and MARSALA

serves four as a first course, 2 as an entree


6 thick bacon slice (6 oz. uncooked), cut crosswise into 1-inch pieces
1 cup dry Marsala
3/4 cup minced onion
1 cup Arborio rice
4 to 4 1/2 cups hot chicken broth
3 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon unsalted butter
coarse (Kosher) salt and freshly ground pepper

In a medium heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. Using a slotted spoon, transfer to a paper towel to drain. Pour off all the bacon drippings, reserving 2 tablespoons in a bowl. Crumble the bacon and set aside.

Set the skillet over medium-high to high heat, pour in 1/2 cup of the Marsala, and deglaze the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Reduce the heat to medium and simmer until the liquid is reduced by half. Set aside.

In a 2- to 2 1/2-quart heavy-bottomed saucepan, heat the reserved drippings over medium heat, add the onion, and saute until translucent, 3-4 minutes. Add the rice and increase the heat to medium-high. Stir vigorously until the kernels are translucent and you see "the eye" at the tip of the kernel. (Do not let the rice brown).

Add the remaining 1/2 cup Marsala to the rice mixture, stirring the rice away from the bottom and sides until the liquid is evaporated. Add the hot broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice does not stick or burn. After you've used half to three-fourths of the broth, stir in the reduced Marsala and half the crumbled bacon. Add the remaining broth, 1/4 cup at a time, stirring constantly.

Taste the rice after 20 minutes. It should be tender but firm to the bite, and the mixture slightly moist and porridgelike. If it's not tender enough, continue to cook and taste again in 3 to 5 minutes. Remove from heat and stir in the cheese and butter. Season with salt and pepper to taste. Mound the risotto into warmed shallow bowls, top with the remaining crumbled bacon, and serve steaming hot.


bacon recipe source: Everything Tastes Better with Bacon by Sara Perry, p. 61 (San Francisco: Chronicle Books, 2002)

2622. CORN RISOTTO garnished with BACON and ANCHOVY SAGE LEAF BITE

serves six

6 cups chicken stock

3 tablespoons olive oil

1 medium onion, finely chopped

1 1/2 cup arborio rice

1/2 cup Chardonnay

2 ears of fresh corn, cut from cob

3 tablespoons fresh sage, chopped

3 tablespoons butter

salt and pepper, to taste

4 strips of bacon, cooked crispy, chopped

Romano cheese, grated

Bring chicken stock to boil in saucepan and keep simmering while cooking risotto. In another sauce pan, heat up olive oil over medium high heat. Add onions until translucent. Add rice and stir until opaque. About 1 minute. Add wine to rice, stir until absorbed. Add chicken broth one ladle at a time. After each ladle is absorbed, add another. Stir constantly. I prefer to have the rest of the bottle of Chardonnay next to me, keeping my wine glass filled during my risotto stirring. My favorite way to make risotto. When you have about 1 cup of chicken stock left, add remaining stock, corn, and sage. When absorbed, finished with butter, salt, and pepper. Add cheese if you please Note: be careful with salt, if you are going to add bacon, cheese, and/or sage bites. Serve and garnish with bacon and Anchovy Sage Bite (recipe below).

Anchovy Sage Bite: anchovy; sage leaf; rice flour; pepper; 1 egg, slightly beaten; canola oil

Mash anchovies in dish. Approx. 1/2 anchovy per sage leaf. You can make one or a dozen. Spread on one side of leaf. Roll leaf in rice flour with pepper. Shake off excess. Dip leaf in beaten egg. Place egged leaf in canola oil that has been heating in a sauce pan. Brown, drain and serve. I like to use them for garnish.

bacon recipe courtesy of:  Food52.com

2486. NETTLE and BACON RISOTTO

about 2.5 liters of young nettle tops loosely packed, washed
2.5 liters of home made vegetable or chicken stock
50 grams butter
1 large onion, finely chopped
2-3 garlic cloves, finely chopped
50 grams home cured smoked bacon, finely chopped
20 grams dried tomatoes
400 grams risotto rice
125ml dry white wine
salt & pepper

To serve:
50 grams butter, cut into cubes and chilled
100 grams finely grated hard cheese such as parmesan or pecorino
a few nettle leaves for garnish, deep fried until crisp

Blanch the nettle tops in plenty of salted boiling water for 30 seconds to 1 minute. This will help soften them and preserve their glorious green colour.

Drain and refresh the nettles in cold water. Squeeze out excess water and place in a blender and puree.

Melt the first 50 grams of butter in a sauté pan and gently fry the bacon until the fat renders and it's slightly coloured.

Add the onions and garlic and cook gently until softened but not coloured (about 5 minutes). If you need to, add a little more butter or olive oil.

Add the rice and stir around so that it gets coated with the flavoured butter and heats through.

Add the wine, stir and allow to evaporate completely.

Add the warm stock, a ladleful at a time, stirring the mixture constantly over a medium heat. When the liquid is nearly all incorporated, add the next ladleful.

Do this for about 10 minutes, then bring your heat up and add your nettle puree and tomatoes. Mix in well and turn the heat back to medium. The nettle will make things moister so you may not need to add any more liquid from here. Keep stirring for 5 minutes or so until the rice is soft outside and 'al dente' in the middle. You want the risotto moist (not dry but not soupy) at this stage.

Turn off the heat and cover the pan with a lid. Allow to rest for up to 5 minutes.

Add your chilled butter cubes and hard cheese and beat it into the risotto. Check taste and season appropriately.

Serve garnished with the deep fried nettle leaves.


bacon recipe courtesy of: Carl Legge, Permaculture, The Sustainability Centre, Droxford Road, East Meon, Hampshire GU32 1HR, March 17, 2011

2436. SMOKED BACON, TALEGGIO and CRESCENZA CHEESE and BALSAMIC VINEGAR RISOTTO

serves four


340 grams arborio rice
hot quail stock
50 grams butter
½ glass white wine
8 slice of smoked bacon
50 grams chopped onion
1 tablespoon taleggio cheese
1 tablespoon crescenza cheese
1 knob of butter
3 tablespoons grated Parmesan
3 tablespoons extra-virgin olive oil
½ tablespoon chives
1 parsley tuft
4 teaspoons balsamic vinegar

Sauté the chopped onion in a saucepan in the oil, add the rice and brown it. Pour the wine and when it evaporates add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. Add the 4 slices of bacon, chive herb and parsley. Salt and pepper as necessary. Continue adding the boiled stock for about 16 minutes. Remove the risotto from heat and stir in the taleggio, crescenza, Parmesan and butter. Divide the risotto between 4 dishes and place on top the other 4 thinly slices of bacon previously browned in the oven. Pour on 1 teaspoon of balsamic vinegar and serve.


bacon recipe courtesy of: Chefs Raffaele and Massimiliano Alajmo, for Riso Gallo, Viale Riccardo Preve 4, 27038 Robbio, Pavia, Italy

2415. ROAST CORN-FED CHICKEN BREAST with LAVER BREAD RISOTTO and SMOKED BACON

1 chicken, corn-fed
1 pinch black pepper
3 tablespoons olive oil
1 shallots, diced
1 clove garlic, chopped
100 grams arborio risotto rice
450 ml chicken stock
50 grams laver bread, pureed
40 grams parmesan, grated
30 grams unsalted butter
50 grams bacon

Set the oven to 200C/gas 6. Season the chicken breast with salt and freshly ground black pepper. 2. Heat one tablespoon of olive oil in a frying pan and fry the chicken breasts on each side until light and golden. 3. Transfer the chicken to a baking tray and cook for 12 minutes.4. Heat a further tablespoon of olive oil in a saucepan and fry the shallot and garlic for two minutes. Add the rice. 5. Gradually incorporate the hot chicken stock a little at a time. Stir occasionally until rice is just cooked through, this should take around 12 minutes. 6. Stir in the laver bread puree. 7. Add half of the Parmesan cheese and the butter, and then set aside. 8. Heat the remaining olive oil in a pan and fry the bacon for three to four minutes, or until crisp. 9. Spoon the risotto into a bowl, slice the chicken and put on top, then sprinkle with the bacon and remaining Parmesan.


bacon recipe courtesy of: James Tanner, for Good Food Channel, UKTV/Food

2349. BACON and LEEK RISOTTO with POACHED EGG

makes six servings


6 large eggs
5 cups low-salt chicken broth
1 tablespoon olive oil
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
3/4 cup dry white wine
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese
Fresh Italian parsley leaves (for garnish)
Additional finely grated Parmesan cheese (for garnish)

Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.

Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1D2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.

Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.

Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks.


bacon recipe courtesy of: Jill Dupleix, Bon Appetit, April 2011

2277. RISOTTO of RADICCHIO, SMOKY BACON, ROSEMARY and RED WINE

850 ml stock
olive oil or 50g butter
2 shallots, finely chopped
90 grams arborio rice per person
glass of red wine
salt and pepper
3 thick slices of smoked streaky bacon, chopped into lardons
1 head of radicchio, trimmed and finely sliced
handful of fresh rosemary

Put a knob of butter and a little oil into a heavy-bottomed frying pan, add the shallots and let them turn pale gold. Then add the rice, stirring until it is impregnated with the fat. Pour in the wine, let it bubble and reduce. Begin to add the stock, which should be kept simmering at the back of the stove, a ladleful at a time. Don’t stir constantly or you will break the grains of rice, but add more stock as each ladleful is absorbed.

If there isn’t enough stock, dilute it with hot water. Meanwhile, cook the bacon in a little oil until golden, then add the shredded radicchio and rosemary and cook gently until wilted. Just before the rice is cooked (which will take 20-30 minutes), and before all the stock is absorbed, add the bacon and radicchio mixture. Continue to cook for a few minutes until the rice is tender, add a fat knob of butter and serve, with parmesan, if you like.


bacon recipe courtesy of: Jamie Oliver | Jane Shilling, The Sunday Times, July 9, 2007

2210. SHRIMP RISOTTO with BACON GREMOLATA

serves four


Shrimp Stock:
1 pound large shrimp, peeled and deveined - set aside. Reserve shells
2 cups water
1 1/2 cups chicken broth
1 shallot, peeled and cut into 4 pieces
6 peppercorns
1 bay leaf
small bunch (a couple of sprigs) fresh parsley

Place the shrimp shells, water, broth, shallot, peppercorns, bay leaf and parsley in a large stock pot. Bring to a small boil and simmer for 15-20 minutes. Strain the stock through a sieve and discard vegetables and shells.

Place stock in a large heavy saucepan. Keep warm over low heat.


Risotto:
2 tablespoons plus 2 tablespoons unsalted butter
1/3 cup shallots, chopped
1 cup arborio rice
1/2 cup dry white wine
1 cup steamed, diced asparagus spears
nutmeg - a few good grinds
salt to taste
2 tablespoons grated Parmesan cheese

Bacon Gremolata:
4 strips bacon, cooked until crisp and drained
2 tablespoons fresh parsley, minced
1 tablespoon lemon zest (about 1/2 lemon)
1/2 teaspoon garlic, minced

Break bacon into small pieces, toss with the parsley, lemon zest and garlic. Set Aside

Melt butter in a large saucepan. Add shallots and saute over medium heat until transparent, about 2 minutes. Add rice and continue to saute another 2 minutes. Rice will turn from white to almost opaque. Add wine and cook until almost all the liquid is evaporated. Add shrimp stock by 1/2 cup full, cooking after each addition until almost all the liquid is absorbed, stirring constantly. This should take about 20-25 minutes.

Stir in shrimp and asparagus and cook until the shrimp are pink and firm. Stir in a few good grinds of fresh nutmeg. Take off heat and stir in the remaining 2 tablespoons of butter and the Parmesan cheese.

Spoon into shallow bowls and top with the bacon gremolata.


bacon recipe courtesy of: The Good Cook, Petitchef, May 18, 2010

1889. BACON, ONION and SWEET PEA RISOTTO

serves 3-4


1 cup Arborio Rice
4 cups chicken stock
1/2 onion, chopped (red or yellow)
4 slices bacon, cut into 1-inch pieces
1/2 cup white wine
1/2 cup frozen peas
1/2 cup parmesan + more for garnish

Get out two saucepans - one to heat your chicken stock and one for everything else. Add stock to one saucepan and heat on medium-high. Heat the "everything else" saucepan on medium and add bacon and saute. Cook bacon to desired consistency and just when it is about ready add your onion. Saute onion until translucent. About 4 minutes.

Add white wine and scrape all the brown, delicious bits off the bottom of the pan. Then add rice and mix with bacon, onion and wine mixture.

Cook for 2-3 minutes. Add one ladle of stock to the rice mixture. Once that liquid has cooked down, add another ladle, and do this until you have used all of your stock and your rice is cooked through. Turn off the heat and add frozen peas and parmesan (stir together) - the heat from the risotto will cook the peas so they are perfectly green. Sprinkle with more parmesan and enjoy!!


bacon recipe courtesy of: Lindsay, The Cottage Home, January 5, 2010

1876. BONE MARROW SFORMATINO, SMOKED BACON and ONIONS

yields six servings


Bone Marrow Sformatino:
5 ounces cream
1½ ounces crème fraîche
2 eggs
2 ounces rendered marrow fat
salt
nonstick spray

Caramelized Cipollini Onions:
18 peeled cipollini onions
vegetable oil

Onion Purée:
1 sweet onion, quartered
1 tablespoon Arborio rice

To Assemble and Serve:
6 strips cooked bacon
5 ounces reduced, hot beef jus
watercress leaves
olive oil
grated horseradish
sea salt

For the Bone Marrow Sformatino: Preheat the oven to 325ºF. Warm the cream and crème fraîche in a small pot over medium heat. Crack the eggs into a separate container and transfer to a Vita-Prep. Blending the eggs slowly, pour the warmed cream and crème fraîche mixture into the Vita-Prep with the machine running until combined. Blend in the melted marrow fat next, and season with the salt before switching off the Vita-Prep. Coat 2-ounce ceramic or foil baking cups with the non-stick spray, then fill with the cream and egg mixture. Bake the cups set in a covered water bath in the oven until just set, about 20 minutes.

For the Caramelized Cipollini Onions: Pan-roast the cipollini onions in a little oil until tender and caramelized, then set aside.

For the Onion Purée: In a covered pan, steam the sweet onion and rice with a few tablespoons of water over low heat. When the mixture is completely soft and the rice is well-cooked, remove from the heat. Purée the rice mixture in a Vita-Prep with the butter, olive oil, and salt.

To Assemble and Serve: Warm the serving plates and spoon a dollop of the onion purée onto each plate. Remove the marrow sformatini from the molds and place one on each plate. Distribute the caramelized onions evenly among the six plates. Do the same with the cooked bacon pieces. Drizzle each plate with the beef jus. Dress the watercress leaves with olive oil and salt and scatter over the top of the jus. Grate the fresh horseradish over each plate with a microplane and finish with a sprinkling of sea salt.


bacon recipe courtesy of: Chef Matthew Accarrino, SPQR, 1911 Fillmore Street, San Francisco, CA 94115, (415) 771-7779

1861. BACON, BRUSSEL SPROUTS and TALEGGIO RISOTTO

serves one


24 oz. vegetable stock
4 oz. risotto rice
2 tablespoons olive oil
1 tablespoon onion
1 oz. white wine
1.5 oz. taleggio cheese, cubed
5 oz. Brussel Sprouts, blanched and quartered
3 oz. bacon, diced
4 tablespoons butter
to taste salt and pepper

Blanch Brussel sprouts in in water till fork tender and cool. Heat butter in pan until browns, turn pan off. Meanwhile quarter Brussel sprouts. When butter is browned place 1 oz of Brussel sprouts in pan and let set. In a two quart sauce pan sweat onion in olive oil with a pinch of salt. Place risotto rice in sauce pan and deglaze with white wine and cook till little liquid left. Add 6 oz of vegetable stock into sauce pan until a little liquid is left then add 6 more oz, until all gone. With little liquid left with the cooked rice place Brussel sprouts, taleggio, bacon, salt, and pepper into the pot and cover and let sit for 5 minutes. Mix ingredients together and place on serving dish. Place brown butter Brussel sprouts on top and drizzle brown butter around and on the risotto.


bacon recipe courtesy of: Kari, Chicago, Illinois | Ocean Mist, 10855 Ocean Mist Parkway, Castroville, California 95012

1659. SWEET CURED BACON, BROAD BEAN and CHORIZO RISOTTO

serves two


8 oz. sweet cured back bacon rashers, cut into large pieces
2 oz. chorizo, sliced
1 teaspoon olive oil
1 onion, chopped
5 oz. arborio rice
1 pint pork stock
2 oz. frozen broad beans, defrosted
black pepper
2 tablespoon fresh flat leaf parsley, chopped
Parmesan cheese

Heat olive oil in a saucepan and cook bacon, onion and chorizo-style sausage until beginning to brown. Add risotto (Arborio) rice and stock, bring to the boil. Season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock if you wish to achieve your desired texture/consistency.) During the last 10 minutes stir through broad beans or peas and heat through. Scatter with parsley and grated Parmesan cheese and serve.


bacon recipe courtesy of: LovePork.co.uk, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL, UK

1644. APPLEWOOD-SMOKED BACON and FARM FRESH EGG RISOTTO

yields four servings


6 cups reduced-sodium chicken broth
1 onion, chopped
1 tablespoon butter
1 1/2 cups arborio rice
1 teaspoon minced garlic
5 strips bacon, preferably apple-wood-smoked, cut into 1/4 -inch dice
1/4 cup grated Parmigiano-Reggiano
1/4 cup chopped chives
sea salt
freshly ground black pepper
4 egg yolks

In a medium saucepan, bring the broth to a simmer. Reduce the heat to low to keep the broth warm.

Meanwhile, in a 4-quart heavy pot over medium heat, cook the onion in the butter until softened, stirring often, about 5 minutes. Stir in the rice, garlic and bacon and cook, stirring frequently, until the bacon begins to brown, about 3 minutes.

Stir in one-half cup warm broth and continue to cook the rice at a simmer until the broth is absorbed, stirring frequently. Continue to add the broth, one-half cup at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is creamy-looking but still slightly chewy, 18 to 20 minutes (you should have leftover broth).

Stir in the cheese and chives, and season with salt and pepper to taste.

Immediately divide the risotto among 4 warmed plates, and make an indentation in each mound of risotto for a yolk. Place a yolk in the center of each mound and serve immediately.


bacon recipe courtesy of: Chef Jamie West, Ojai Valley Inn & Spa, 905 Country Club Road, Ojai, California 93023 | Noelle Carter, Los Angeles Times, April 22, 2009

1459. RISOTTO with TURNIPS and BACON

serves 2 as a main course


3 bacon slices
1 small onion
2 medium turnips (preferably with greens; about 1/2 pound total)
3 1/2 cups chicken broth
3/4 cup Arborio rice
Garnish: freshly grated Parmesan

In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan. Chop onion. Peel turnips and cut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems). In a saucepan bring broth to a simmer and keep at a bare simmer.

Heat reserved fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.

Crumble bacon. Serve risotto sprinkled with bacon and garnished with Parmesan.


bacon recipe courtesy of: Gourmet, November 1998

1442. MUSHROOM RISOTTO with BACON and SMOKED GOUDA

2 slices bacon
1 tablespoon extra-virgin olive oil
1 small onion, diced
3-4 cloves garlic, minced
2 cups assorted mushrooms, chopped
1 cup arborio rice
1/3 cup dry white wine
4 cups low sodium chicken broth
salt and pepper
approximately 1/2 cup shredded smoked Gouda cheese

Heat a large sauce/saute pan. Add bacon and cook until crisp. Remove bacon from pan and remove all but 1 tbsp of the grease. Add 1 tablespoon extra-virgin olive oil to the pan. Add onions and garlic, saute for 1 min. Add mushrooms, saute 1 min. Add rice and stir to coat. Add the rest of the white wine and stir until absorbed. Add warm broth, 1-2 ladles at a time, stirring until absorbed. Continue adding broth until the rice is tender, but not mushy. This process of adding the broth takes me anywhere from 17-25 minutes. Season with salt and pepper if desired. Add cheese and stir. Serve immediately.


bacon recipe courtesy of: Mary Ellen, Mary Ellen's Cooking Creations, Pennsylvania

1209. BACON, BUTTERNUT SQUASH and BASIL BAKED RISOTTO

14oz butternut squash, chopped
1 tablespoon olive oil
8 slices bacon
1½oz unsalted butter
¼ cup torn basil leaves
1½ cups arborio (or risotto) rice
4½ cups (36floz) vegetable stock
1 cup finely grated parmesan cheese
sea salt
freshly ground black pepper unsalted butter, melted, for drizzling

Preheat the oven to 355ºF. Place the butternut squash, oil, salt and pepper in a bowl and toss to coat. Transfer it to a baking sheet and bake for 25 minutes or until golden and tender. Set aside. Place the bacon on a dish, between paper towel and microwave for 1½ minutes or until crisp. Let it cool, then break it into small pieces using your fingertips. Set aside. lace the rice and stock in a 8½ x12in 10-cup capacity baking dish and stir to combine. Cover tightly with foil and bake for 40 minutes or until most of the stock is absorbed and the rice is al dente. Add the parmesan, salt, pepper, butternut squash, bacon and basil and stir to combine. Drizzle with butter and serve immediately.


courtesy of: Open Source Food

1192. ASPARAGUS, CELERY, PEA and SMOKED BACON RISOTTO with GREMOLATA

serves 4


1 liter chicken or vegetable stock
1 celery heart, about 200g, trimmed and finely diced
150 grams smoked streaky bacon, chopped
3 tablespoons olive oil, plus extra for sautéing and serving
400 grams risotto rice, such as carnaroli, arborio or vialone nano
75ml dry white wine
350 grams medium asparagus, blanched and refreshed
150 grams fresh or frozen peas, blanched and refreshed
1-2 tablespoons crème fraîche or mascarpone
100 grams freshly grated Parmesan cheese
Sea salt and freshly ground black pepper

For the gremolata
100ml extra virgin olive oil
2 small garlic cloves, peeled and crushed
Juice and finely grated zest of 1 large lemon
Small bunch of flat leaf parsley, leaves finely chopped
Sea salt and freshly ground black pepper

To make the gremolata, mix the extra virgin olive oil, garlic, lemon zest and juice and chopped parsley together in a bowl. Season to taste and set aside.

Put the chicken or vegetable stock in a saucepan and bring to the boil. In a large saucepan, gently sauté the celery and bacon in 2 tablespoons of olive oil for 6-7 minutes or until the bacon fat has rendered down. Stir in the rice and cook for a further 2 minutes to toast the grains lightly. Reduce the stock to a gentle simmer.

Pour in the wine and let the stock bubble until it is reduced to a syrupy consistency. Begin adding it one ladleful at a time to the rice, stirring well and waiting for each addition to be absorbed before adding any more. Cook until the rice is just tender – it should be quite moist and relaxed, with a very slight bite.

Heat a griddle pan until almost smoking. Cut the asparagus spears in half. Set the asparagus tips aside for later and slice the stems. Stir the sliced asparagus, peas, crème fraîche or mascarpone and Parmesan into the rice. Remove from the heat and check for seasoning. Cover with a lid and leave the risotto to relax briefly.

Meanwhile, toss the asparagus tips in the remaining olive oil and some seasoning. Place the spears on the hot griddle and grill on all sides for 2-3 minutes until lightly golden and charred. Divide the risotto between warmed plates. Scatter the grilled asparagus over the risotto and drizzle with the gremolata to serve.


courtesy of: Gordon Ramsay / Times Online