Bacon & Corn Risotto

By LaurenCocch16

Ingredients

• 2 quarts chicken stock
• 10 pieces of bacon, chopped
• 1 small onion, chopped
• 2 chopped garlic cloves
• 1 cup Arborio rice
• 1 cup fresh or frozen corn kernels
• 1 cup cream style corn
• 1/2 cup Parmesan cheese, grated
• Extra Virgin Olive Oil (EVOO) and Salt and Pepper

Preparation

Step 1

1. In a large stock pot, bring chicken stock up to low simmer (not boiling, just a simmer...keep a lid on it to trap liquid inside).

2. In a separate pan, heat a couple of tablespoons of EVOO over medium-high heat, add in bacon and saute 4-5 minutes. Once it's brown and crispy, remove it with a slotted spoon to a paper towel and reserve for the end.

3. Add onion and garlic to skillet and cook 4-5 minutes. Stir in rice for another minute.

4. At this point, take a ladle and add 1 cup of your hot stock to the rice. Stir constantly for a minute or so. As the liquid evaporates, the rice will become super starchy and delicious. Stir pretty often, adding stock every time the majority of the liquid evaporates. You will continue doing this for about 18 minutes. Add stock, stir, wait for it to evaporate and add more. This will cause the risotto to fluff up and look creamy (without using any cream!) A lot of recipes will tell you to stir continuously...but you don't need to. Just stir it around every few minutes and you'll be fine.

5. After the rice is tender (take a bite!), stir in frozen corn and cream corn and continue cooking another 3-4 minutes. Stir in cheese and reserved bacon and season with salt and pepper to taste.