Saturday, August 6, 2011


Recently, at a dinner party, I had a revelation.  The plate of yummy risotto in front of me was naturally gluten free.  Not only that, it was something I could serve without having to highlight the fact that anything our poor unsuspecting dinner guests are served is gluten free!

I've always been intimidated by risotto.  So, I set out to make it for the first time.  I adapted a recipe from Epicurious, and was thrilled with the results.  This simple bacon risotto paired amazingly with seared scallops and wilted spinach.  Best of all, it was an easy twenty minute meal.  Yes, you do have to stir it the whole time, but even this carpal tunnel mama had no issues there.  So, you can do it too!

Bacon Risotto

1 cup Aborio Rice
4 tbsp Butter
1 tsp Minced Garlic
2 1/2 cups Broth (I used chicken)
1/2 cup White Wine
6 slices Crisp Bacon (or really ANYTHING, get creative)
1/3 cup Grated Parmesan (optional)

Melt two tablespoons of the butter in a saucepan over medium heat.  Add garlic.  Add rice and stir until it seems to absorb the butter.  Now, add the first cup of broth.  Stir the risotto frequently allowing it to absorb all the broth.  Add the remaining liquids a cup at a time until the risotto has that fabulous creamy texture we know and love.  When all has been absorbed, pull the risotto off the heat and stir in the remaining butter along with the bacon and parmesan (if using).  Enjoy!!!!

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