8 oz. mushrooms, coarsely chopped (I used baby bellas.
One yellow onion, thinly sliced
2 Tbsps. olive oil
Three cloves of garlic, minced
1 1/2 Cups of Arborio rice
2 cups vegetable broth
3 cups water
Salt and pepper, to taste
6 Pieces of bacon, chopped (cut into small chunks)
¾ cup Parmesan cheese, finely grated (optional)
can diced tomatoes
pre-made chicken or turkey meatballs
steamed spinach
Instructions
In a large skillet, cook the bacon over medium
heat. Remove the bacon from the skillet with a
slotted spoon and place on a paper towel lined
plate. Don't remove the bacon grease from the
skillet!
Add the sliced onion to the skillet with bacon
grease and reduce heat to low to caramelize the
onion, stirring frequently. This should take
approximately 20-30 minutes.
When the onion is golden and caramelized, return
the heat to medium and add a splash of olive oil
and the garlic and rice to the skillet with the
onions and cook until the rice turns light brown,
stirring constantly. This should take
approximately 3-4 minutes.
When the rice is browned, add the beer to the
skillet and cook until all the liquid is absorbed,
stirring frequently.
Add enough stock to completely cover the rice
(about 2 cups or so), and cover the skillet. Watch
the skillet and stir frequently, or even shake the
skillet back and forth on the burner.
In a large skillet saute mushrooms in olive oil until soft.
Add butter, garlic, and rice and continue to cook until butter is
melted and garlic is fragrant being careful not to burn the garlic.
Add broth and water, and cook uncovered about 20 minutes or until rice
is tender and liquid is absorbed.
If all of the broth and water will not fit in the skillet you can add
a little along as the liquid is absorbed.
Stir in Parmesan and salt and pepper to taste.
Cook meatballs according to package. Puree tomatoes
in blender. Steam spinach.
Originally Submitted
7/5/2013
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