Monday, March 14, 2011

Broccoli and Bacon Risotto

Sense of Home

Broccoli and Bacon Risotto
~inspired by a January 2009 Gourmet recipe~
Serves 4 to 6

6 cups low-sodium chicken stock
1/2 cup dry white wine
1/2 cup water (reserved from steaming the broccoli)
4 slices bacon
4 large garlic cloves, finely chopped
1 1/3 cup Arborio rice
1 1/2 cup broccoli, steamed and chopped
3/4 cup shredded Romano cheese
1/4 cup unsalted butter

Steam broccoli until bright green and tender.  Reserve steaming water.  Rinse broccoli under cold water to stop cooking, set aside.

Bring stock, wine, and water to a simmer in a medium-sized saucepan.

Cook bacon in a large pot over medium-low heat, stirring, until crisp.  Transfer with a slotted spoon to a paper towel to drain.  Reserve a generous tablespoon of bacon fat in the pot.

Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute.  Add rice, stirring to coat.

Add 1 cup hot stock mixture and simmer briskly, stirring constantly, until stock is absorbed.  Continue simmering and adding hot stock mixture, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, but still al dente, 20 to 25 minutes.  (Reserve leftover stock mixture).  Add broccoli, butter and cheese, heat through.  Thin risotto with some of reserved stock mixture if needed.  Season with salt and pepper, if desired.

Top with bacon and serve.

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