Not the best picture in the world, but one I was able to snap with my phone before the risotto disappeared from the face of the earth!
I had only made risotto once before and while it was okay, I found it a little lacking.... sort of. I wanted flavor! So when I found a recipe that had more oomph, I immediately changed it up to suit my tastes!This is a recipe you can have some fun with...
- 6 slices thick applewood smoked bacon-sliced super thin
- 1/2 red pepper-diced
- 1/2 sweet onion-diced
- 20 or so stems of asparagus- rinsed and cut in 1 inch pieces, 1st 3 inches only
- clove garlic- minced
- 3/4 cup white wine
- 1 1/3 cups Aborio rice
- 5 cups organic chicken broth- heating on back burner
- Parmigiano-Reggiano cheese- shaved, to taste
After slicing the bacon into little match sticks, I set those to simmer in my pot while I diced my pepper, onion and asparagus. The recipe also called for mushroom, but I tend to avoid those.
Once my bacon was mostly done, I tossed in my veggies along with some garlic, salt and pepper. I then scrambled to find white wine because I didn't have an open bottle like I thought I did! Once I found a very nice Chardonnay, I was back in business. After adding the rice and letting it toast a little bit with the veggies, I poured my wine on top and let it simmer gently.
Once the wine is mostly absorbed, I poured about 1/4 of my heated broth in and began stirring gently. As each portion of broth was absorbed, I added another 1/2-3/4 cup of broth. Don't stress out about measuring, just keep adding, stirring and replenishing.
Once I had all my broth in, I turned it down a little more, took my zester and shaved the cheese in, stirring gently all the while.... shave, stir, shave, stir. I stopped adding cheese when the risotto became so creamy I couldn't stand it!
Three things I love about this dish...
So versatile. Goes with anything or stands alone!
Texture - it's so creamy. And surprisingly, it isn't the bacon adding texture, it's the yummy bits of asparagus!
Surprisingly easy to make!