Bacon Onion White Cheddar Risotto

I am trying to convince my teenage daughter to love risotto. She has tried it a couple times and says she doesn’t like it. I think it’s a texture thing for her–it’s too creamy or something. I made this for her, in hopes that it will change her mind. I used bacon and her favorite cheese to try to tempt her to like it. As I was cooking it she asked me, ” What is that amazing smell?” … and she gladly helped me out by shredding the cheese.

But I must have stirred it “too much” because her texture-sensitive tastebuds said no. Mine were all on total “YES!!! OH MY GOSH THIS IS SO GOOD!!!!!” … Sigh. Well, I tried.  And at least she made an effort. Maybe someday when the teenage hormones wear off and her tongue has grown up, she’ll appreciate the creamy amazingness that is risotto.

I do have trouble finding Arborio rice here, so I often use Basmati rice in my risotto. Amazingly, I still am able to get a marvelous creamy texture with Basmati. This risotto was so creamy and soft, it was almost reminiscent of twice baked potatoes. Being a potato-lover, I like that. Unless you are a picky teenage eater like my daughter, I think you will too.

Menu suggestion: Try this risotto with The Foodie Physician’s Ginger Soy Glazed Salmon and a green salad with ranch dressing. It doesn’t seem like they would go together but there was something about the sweet soy salmon with the smoky creamy risotto and a nice crunchy green salad — it was just perfect.

Bacon Onion White Cheddar Risotto

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 - 4 servings, depending on appetites and whether it's a main course or a side 1x

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Ingredients

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• 1 Tablespoon butter
• 1/2 cup Basmati rice (or Arborio if you can find it!)
• 1 large clove of garlic, peeled and finely chopped
• 1/2 of a medium onion, chopped (about 1/2 cup)
• 1/4 cup white wine
• 1 cup chicken broth (or vegetable broth, if you prefer)
• 1 cup hot water
• 2 Tablespoons chopped (or crumbled), cooked bacon
• 1/2 cup freshly shredded white cheddar cheese
• Salt & freshly ground pepper, to taste

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Instructions

1. In a non-stick saucepan, melt the butter over medium heat and then add the rice. Cook over medium heat, stirring frequently until some of the rice turns a light toasty brown. Add the onion and garlic and continue cooking for a minute or so.
2. Add the wine. Cook and stir over medium heat until the liquid is gone, then add 1/3 cup of the broth. Cook again and stir over medium heat until the liquid is gone, then add another bit of broth until the broth is gone. Do the same with the water, adding a bit, stirring till it’s gone, add some more until the liquid is gone and the rice is nice and tender.
3. Stir in the bacon & cheese. Taste and season with salt & pepper if needed. Serve hot.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Munching Monday, Tuesday’s Table,  Talking Tuesday and Gluten Free Friday.