Bacon Brown Rice Risotto

1. 1

   In a large kettle or covered pot, bring the stock and water to a simmer.

2. 2

   In the meantime, cook the bacon until browned and crispy in a large stockpot over medium heat. Using tongs, remove the bacon from the pan.

3. 3

   Add the onion and rice to the pan and stir to coat with the bacon grease. Allow to cook for 3-4 minutes, or until the rice begins to toast. Add the wine and stir until it is reduced by half, about 3 minutes.

4. 4

   Decrease the heat to medium-low. Add the water and stock one-half cup at a time, stirring after each addition until most of the liquid is absorbed. Continue until the rice is soft and a bit creamy. This may not require all 10 cups of liquid.

5. 5

   Chop the bacon into bite-sized pieces. Add the bacon, pepper and butter to the risotto, stirring until the butter is completely melted.

6. 6

   Serve topped with fresh chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.