Risotto with Taleggio cheese and bacon

By Toni Dunger

Ingredients

• 1 Tbsp olive oil
• 1/2 medium onion - chopped
• 4 slices thick-cut bason - chopped
• 1 C Arborio rice
• 1/2 C dry white wine
• 2 C beef broth - warmed
• 1/2 C Taleggio cheese - cut into chunks
• 1/2 C freshly grated parmesan cheese
• 1/2 tsp each kosher salt and pepper
• 2 Tbsp chives - chopped

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 1/2 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.