I've tried making risotto and I just don't have the patience to stand there and stir forEVER! This recipe uses the oven! You only spend a few minutes stirring on the stovetop, and then you put the lid on your pan and stick it in the oven. I like using fresh corn cut straight off the cob, but you can use frozen too.
adapted from http://www.jessicanwood.com
5 strips bacon¾ cup Arborio rice
pinch of salt
1 shallot, thinly sliced
1 clove garlic, minced
3 cups low-sodium chicken broth, divided
1 cup fresh corn cut off the cob (frozen works too)
2 TBSP butter
¼ cup shredded Parmesan cheese
Fresh thyme (optional)
Fresh parsley, chopped (optional)
1. Preheat oven to 350 degrees.
2. Cook bacon over medium heat in an oven-safe pan (with a lid) until crisp . Remove bacon to paper towels to drain, but leave bacon fat in pan.
3. Toast the rice in bacon fat over medium-low heat for about 1 minute, stirring frequently. Add pinch of salt, garlic, and shallot to pan and saute another minute.
4. Deglaze pan with ½ cup chicken broth and stir well until liquid has absorbed. Add 1 1/2 cups of chicken broth and stir into rice. Put lid on pan and bake in oven for 20 minutes.
5. Remove and stir rice for one minute. When all the liquid has absorbed, add another cup of chicken broth and corn and return to oven for 15 minutes.
6. Remove pan from oven. Stir in the butter, Parmesan cheese, and a few fresh thyme leaves (optional). If your risotto seems really thick or dry, stir in a few extra TBSPs of chicken broth (should be slightly saucy).
7. Top with crumbled bacon and parsley, if desired, and serve.
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