Sense of Home
My husband is not a big fan of rice. He says it is flavorless. I admit to cooking plain brown rice for a dinner side dish a time or two, I like it. When I made this risotto, I challenged him to tell me this was flavorless. This risotto is anything but flavorless; cooked in chicken broth and white wine, with Romano, broccoli and bacon added, it is loaded with flavor. This big flavor also comes with generous amounts of fat and calories. I have decided to not sacrifice flavor, but to eat smaller portions, rounding out the meal with lots of raw or steamed vegetables and exercise to control weight and cholesterol as I get older, hopefully this plan works.
Risotto requires attention, with time spent stirring and liquid to be added as the rice continues to absorb. I didn't mind though, I just put some Bob Schneider on the stereo, poured myself a glass of Pinot Grigio and slowed the day down. I have a rule, no alcohol during the week and, at the most, only one or two glasses on the weekend; alcohol is full of calories. You see or read about me drinking a glass of wine or a bottle of beer often in my posts, that is because I do most of my cooking on the weekend and we eat the leftovers during the week with salads or steamed vegetables.
This is what cooking is all about. Having fun with the ingredients while providing simple, nourishing, delicious food. I used Romano cheese in this recipe, Parmigiano Reggiano gets all the attention and glory, but I think Romano has very good flavor, if slightly milder.
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.
Sense of Home / Recipes / Side Dishes
This post is listed on:
Hearth and Soul Hop
Tuesday Night Supper Club