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Bacon & Tomato Risotto 12 sun-dried tomatoes in olive oil OR...use fresh tomatoes and a bit of sugar 8 bacon rashers 3 tablespoons butter 2 onions roughly chopped 2 garlic cloves crushed 1 ¾ cups risotto rice 1 ¼ cups dry white wine (or Sprite or pineapple juice) 4 cups vegetable stock OR (1 can vegetable broth and 1 can chicken broth) 2/3 cup grated parmesan cheese 3 tablespoons mixed chopped fresh chives and parsley salt and freshly ground pepper |
Drain tomatoes and reserve 1 tablespoon of the oil. Chop the tomatoes and set aside. Cut the bacon into small pieces. Chop the onion. Heat the oil from the tomatoes and butter in a large saucepan. Fry the bacon and onion until the bacon is crisp and the onion transparent. Stir in the rice. Cook for 1 minute, until the grains turn translucent. Stir the wine into the stock and add half to the rice mixture and cook gently until the liquid has been absorbed. Keep adding the liquid until the rice has been cooked and absorbed the liquid, 25-30 minutes. The risotto will turn thick and creamy and the rice should be tender but not sticky. Stir in the sun-dried tomatoes, parmesan cheese and herbs. Season to taste. Serve with a crisp salad. More... |
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