Sunday, April 28, 2013


serves 4-6

1/2 pound bacon (about 5 slices)
1 medium yellow onion, chopped
1 1/2 cups medium grain brown rice
1/3 cup dry white wine
4 cups low-sodium vegetable stock
6 cups water
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup fresh chives, chopped

In a large kettle or covered pot, bring the stock and water to a simmer. In the meantime, cook the bacon until browned and crispy in a large stockpot over medium heat. Using tongs, remove the bacon from the pan. Add the onion and rice to the pan and stir to coat with the bacon grease. Allow to cook for 3-4 minutes, or until the rice begins to toast. Add the wine and stir until it is reduced by half, about 3 minutes. Decrease the heat to medium-low. Add the water and stock one-half cup at a time, stirring after each addition until most of the liquid is absorbed. Continue until the rice is soft and a bit creamy. This may not require all 10 cups of liquid. Chop the bacon into bite-sized pieces. Add the bacon, pepper and butter to the risotto, stirring until the butter is completely melted. Serve topped with fresh chives.

bacon recipe courtesy of: Julie, Savvy Eats, June 8, 2011

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