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Bacon Risotto with Sun Dried Tomatoes Recipe

   
 

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     Bacon Risotto with Sun Dried Tomatoes

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   2-3

Ingredients
1/2 teaspoon PeachDish Salt, or Lawry's
1 oz Sun Dried Tomato, not in oil
2 sprigs Parsley
2 each Shallot
1 cup Arborio Rice
2 TBS white cooking wine
2 1/2 ounces baby spinach, optional
1 oz grated white cheddar cheese, TRY PARMESAN
4 pieces nitrate free bacon
 
2 pats butter
2 clove garlic

Instructions
In a saucepan, combine 4 cups water, 1/2 teaspoon PeachDish Salt and sun dried tomatoes. Place over medium heat. When the liquid comes to a simmer remove from heat, but keep warm. Remove tomatoes and dice. While you wait for the water to heat, prepare your mise en place- Remove stems from parsley and chop; add herb stems to the stock water. Roughly chop spinach. Peel and mince shallots. Dice cooked bacon. Press garlic.
Heat a sauté pan over medium heat, cook bacon until lightly brown. Remove bacon from pan, wipe out most of bacon grease with a paper towel, add 2 teaspoons cooking oil. Add shallots. Cook, stirring, until shallot begins to become translucent, 2-3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add rice and tomatoes, and stir to combine. Add cooking wine, and cook briefly while stirring. Add 1/4 cup stock (you can remove the herb stems, or just avoid adding them to the risotto), and cook, stirring vigorously, until liquid is almost fully absorbed. Repeat this process until you’ve used all the broth and the rice is tender but still firm (“al dente”). Stir in bacon and spinach, and cook until spinach is wilted, 1-2 minutes. If you’d like the rice more tender, add a bit of warm water, and cook, stirring, until it is absorbed.
Remove from heat, and vigorously stir in butter, most of Cheddar (save a little for garnish, if desired) and chopped herbs. Taste, and adjust seasoning as desired with PeachDish Salt.
The finished dish should be a similar consistency to firm rice pudding. If it is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir. Divide risotto between 2 plates or bowls, and top with remaining cheese, if desired. Serve immediately, and enjoy!


Originally Submitted
1/6/2018





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