Name: Bacon and Goat Cheese Risotto
Yield: Makes 4 servings
Ingredients: ¼ tsp (1 mL) chopped thyme; ½ cup (125 mL) diced onions; Salt and pepper to taste; ¼ tsp (1 mL) chopped rosemary; ½ cup (125 mL) crispy bacon bits; ¼ cup (60 mL) extra virgin olive oil, divided; ½ cup (125 mL) grated Parmesan; 4 cups (1 L) low sodium chicken stock; ½ tsp (2.5 mL) chopped garlic; 1½ cups (325 mL) arborio rice; ¾ cup (180 mL) crumbled goat cheese; ½ tsp (2.5 mL) chopped shallots; ¼ cup (60 mL) white wine

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Bacon, Butter, Bourbon and Chocolate Cookbook

By Bruno Feldeisen

Published 2024

About

The key to a great risotto is to cook it slowly and let the rice slowly absorb the olive oil, followed by the white wine, then the chicken stock. It is important to use a wide saucepan so that you can easily stir the rice using a wooden spoon. I do not use butter or cream in any of my risotto recipes, I just let the starch from the rice create the creamy texture.