Here is how I spent part of my Saturday night: making Risotto. Talk about the ultimate comfort food. seriously. The picture might look a little scary, but I think this will be a staple in the Richardson household for a while.
Bacon Spinach Risotto
- 5 cups canned chicken stock
- 6 strips bacon
- 1 diced onion
- 3-4 diced garlic cloves
- 2 cups arborio rice
- dash nutmeg, to taste
- Two big hand fulls of shredded spinach
- 1/2 cup shredded mozzarella cheese
While chicken broth is simmering, brown bacon is a large heavy-bottomed sauce pan. When bacon is done, shred and set aside. Reserve 1/4 cup of the bacon grease. Saute onions and garlic in the grease until onions are soft and brown and garlic is fragrant. Add the bacon back in the mix.
Add the rice and toast for around 2 min. stirring the whole time. Add a ladle full of stock to rice mixture and stir until absorbed. Keep stirring. Add another ladle of stock and stir until absorbed. Keep adding ladle fulls of chicken stock and keep stirring. KEEP STIRRING. Add the nutmeg and salt and pepper to taste. Once all the stock has been added and the mixture is creamy and thick (around 25 minutes of stirring...talk to God or sing old musical numbers) shred the spinach by hand and stir in. Add the cheese at the last minute and stir in right before serving. Share with someone you love while hot and creamy!!
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