RISOTTO WITH TALEGGIO CHEESE AND BACON

By Kitchenbee

Sunset / October 2010 – Fast & Fresh article

Ingredients

• 1 tblsp olive oil
• 1/2 medium onion, chopped
• 4 slices thick-cut bacon, chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 2 cups beef broth, warmed
• 1/2 cup taleggio cheese, cut into chunks
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 2 tblsp chopped chives

Preparation

Step 1

Warm oil in a large saucepan over medium heat. Add onion and bacon and cook, stirring often, until starting to brown. Add rice to pan and stir to coat in oil. Pour in wine and cook until evaporated, about 3 minutes.

Mix 2 cups hot water into broth and stir into rice in ½ cup increments (let each absorb before adding next). Stir, adding more hot water if needed, until rice is tender 15-20 minutes.

Remove from heat and quickly stir in cheeses, salt and pepper. Top with a sprinkle of chives.