one of the words in title of this post used to intimidate me. i'll give you a hint... it's not bacon or corn.
seriously though, risotto sounds so fancy and complicated (or at least it used to). maybe it's because i always order it at fancy restaurants and something cooked at fancy restaurants must be unattainable at home, right? wrong. risotto is so easy. i’ve made it a million times and tried many different recipes, all which turned out great, but this recipe is the easiest and involves the least amount of stirring.
if you’ve ever made risotto the normal way, then you know what I’m talking about when I say that it requires a lot of attention (read: ladling and stirring)... attention which I simply don't have during dinner time when there are about 15 million other little things I'm running around trying to do (maybe because I'm a crazy person but still). this recipe, unlike the normal way, requires a whole lot less attention. it has very little stirring... you pretty much just place a dutch oven in the oven and let the magic happen.
Bacon and corn risotto
yield: about 8 cups
calories: 310 calories per cup
total time: a little less than 1.5 hours
16 oz bacon, cut into squares (i cut each strip in half long ways using kitchen scissors then cut them horizontally into little squares
1 tablespoon olive oil
1 small yellow onion, diced
6 garlic cloves, minced
4 cups vegetable broth, divided
1 cup water
1 ½ cups white Arborio rice
½ cup dry white wine
3 tablespoons butter
sea salt (to taste)
Freshly ground black pepper (to taste)
1-2 teaspoons red pepper flakes (depending on your level of spice)
2 cups cooked corn (fresh, frozen, canned, whichever you prefer – I used frozen [cooked according to the package instructions] because I already had it)
1. Place an oven rack at the second to last position. Preheat oven to 375 degrees Fahrenheit.
2. In a Dutch oven over medium heat, add bacon and cook until your preferred doneness (stirring occasionally). I prefer my bacon crispy so it took about 10-15 minutes. Remove cooked bacon chunks with a slotted spoon and place on a plate covered with paper towel to absorb grease. Leave all remaining bacon grease in the pot – this is pure gold.
3. Add one tablespoon of olive oil to the bacon grease in the Dutch oven then add onions and garlic. Cook, stirring often, about 6 minutes or until onions are translucent (and the smell of garlic invades your entire kitchen, yes please).
4. Add 3 cups of vegetable broth and 1 cup of water to the Dutch oven. Increase heat to medium-high then cover and bring to a boil.
5. Once boiling, remove the Dutch oven from heat and stir in the Arborio rice. Cover the pot again and bake on the second to last rack for about 40-45 minutes or until the rice is cooked through and all the liquid has been absorbed.
6. While the rice is in the oven, cook your corn. if using canned or frozen corn, cook it according to package instructions. If using fresh corn, I would recommend grilling or roasting the cobs whole and then slicing the kernels off once cooked. make sure to keep the corn warm while waiting for everything else to finishing cooking.
7. once the rice is cooked through and all the liquid has been absorbed, remove the dutch oven from the oven and stir in remaining cup of vegetable broth, butter, and white wine. keep stirring (about 1-2 minutes) until all ingredients are fully incorporated into the rice and it becomes creamy!
8. mix in cooked corn, bacon, s+p (to taste), and red pepper flakes (to taste). portion the bacon and corn risotto into bowls (top with extra red pepper flakes if you like it hot) then serve and devour.
[risotto method adapted from Cookie and Kate – Butternut Squash Risotto]
yay for easy risotto!
sorry for being MIA again... I'm really trying my best to getting back to blogging a couple times of month!!
happy eating :)