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1
Dice the bacon into 1/4 pieces and brown in a heavy pan over medium heat.
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2
The pan should be at least 4-5 quarts.
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3
Remove the bacon, leaving the fat behind.
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4
Add the diced onion.
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5
Sweat the onion for about 2 minutes, then turn the burner to high and add the rice.
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6
Add olive oil as needed to coat all the rice with oil.
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7
The next step is what makes risotto the rich creamy dish it is.
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8
You want the rice to toast in the oil.
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9
The untoasted rice coated with oil will be slightly translucent/clear.
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10
As it toasts, the rice will turn opaque and slightly brownish.
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11
Stir constantly.
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12
The onions will just go along for the ride.
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13
When most of the rice is toasted, add the garlic.
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14
Once the garlic has been incorporated, add about 3 cups of stock or enough the just cover all the rice.
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15
The pan will be very hot, so the stock will sizzle as it goes in.
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16
Dont worry, pour quickly with confidence and youll be fine.
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17
Once the stock has been stirred in, drop the heat to medium low.
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18
The exact amount of stock doesnt matter.
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19
As the rice absorbs the stock, youll add more 1 to 2 cups at a time.
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20
Stir constantly.
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21
This is a dish you cant really walk away from for any more than a minute or two.
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22
Add the bacon, peppers and minced chipotles after the 2nd batch of stock has been added.
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23
The risotto is finished when the center of the rice is soft.
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24
The outer layers of starch have dissolved into the stock and act as the thickener.
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25
Add the shredded cheese and stir to combine.
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26
You can stop at this point and use this for enchilada filling, as a side dish, as a main course under a big spoonful of fresh pico de gallo, but I went for the warm dip.
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27
To make the dip: Spread the risotto in a 1 layer on a rimmed serving dish and sprinkle with cheese.
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28
Pop into a 325 degree oven for 25 minutes and serve.
