Monday, June 4, 2012

All Riled Up Risotto!page=8&pageSize=10&sort=newestfirst

Everybody's angry in Wisconsin.

All Riled Up Risotto
Makes 6 servings

A very comforting dish, featuring Badger State bacon and cheese.

2 Tbsp. olive oil
4 Tbsp. butter, divided
1 shallot, minced
4 stips Nueske’s Applewood Smoked Bacon, finely minced
2 cups Arborio rice
4 cloves garlic, minced
1 qt. chicken stock + 1 cup water, heated to a simmer
2/3 cup white wine
1/8 tsp. freshly grated nutmeg
6 oz. Wisconsin smoked Gouda cheese, shredded
1/2 cup shredded Pecorino Romano cheese
2 Tbsp. coarsely chopped Italian parsley

Heat oil and 2 Tbsp. butter in medium saucepot.  Cook and stir shallot and bacon 3 minutes.  Add rice, cooking and stirring until grains glisten, about 1 minute.  Add garlic and stir for 1 minute.

Stir in 1 c. stock and cook at medium simmer until stock is absorbed, stirring constantly.  Repeat, adding ½ cup of stock at a time until rice is tender but firm and consistency is creamy. Stir in wine and nutmeg with last addition of broth.

Stir in remaining butter, Gouda, Romano and parsley.  Serve with additional grated Pecorino Romano cheese.

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