Risotto With Bacon And Gorgonzola

1. 1

   Heat chicken broth in a pot until almost boiling, then reduce heat to simmer

2. 2

   Dice bacon strips and cook for 10 minutes in a skillet over medium/high heat

3. 3

   When bacon is cooked, drain and set aside. Discard grease.

4. 4

   Melt 1/4 cup of butter into a 6-quart stock pot until it starts foaming.

5. 5

   When butter is hot, add chopped onion and cook for about 3 minutes, stirring occasionally, until onion is golden.

6. 6

   Add rice and stir constantly. It should 'toast' for about one minute.

7. 7

   Add wine to rice and continue to stir well until fully absorbed, for about one minute or two.

8. 8

   Continue to stir constantly, or rice will burn. When rice is getting dry/too sticky, add one ladle of hot broth and keep stirring until it's mostly absorbed. Repeat, stirring constantly and adding broth for about 12/13 minutes. Rice should absorb the broth and gain volume.

9. 9

   Add Gorgonzola, stir until fully melted.

10. 10

    Stir in in bacon.

11. 11

    Rice will be ready when 'al dente' (fully cooked but still firm); Arborio rice is usually read in 18/20 minutes; Carnaroli in 16/18 minutes.

12. 12

    Remove from heat, add remaing 1/4 cup of butter and 1/2 cup of grated Parmigiano and stir well for a nice creamy texture.

13. 13

    Let it sit for another minute, then serve, sprinkling the rest of the grated Parmigiano cheese

* Per serving · 4 servings · Values may vary.