Week 12: Spinach and Bacon Risotto

If you have never tried to make risotto, do it!! I know everyone talks about how hard it is, but they are lying. It does take time and you do have to stand there the whole time, but it is actually quite easy! I had a co-worker join me for making dinner on Friday and she did a wonderful job making risotto for the first time.

A few tips for risotto:
1. if you add your extras too early, the flavors are more mute. Add them in close to the end for more bold flavors. 
2. Don't use a cream base to cook them! The creaminess comes from the starch of the risotto itself. The texture changes and becomes almost gooey if you use a cream base. 
3. Use a rubber spatula to stir. This way you can get everything off the pan and mix it all in. 
4. Leave the rice in the current liquid until you think it is about to scorch and no liquid is on the pan when you pass the spatula through. When this happens, add more liquid.
5. Eat it quickly :) The texture begins to change if you let it sit too long or try to reheat. This is a one time sort of thing you use to impress your friends or family.

Ingredients:
1 Cup Arborio rice
4 Cups chicken or vegetable broth
1/3 C dry sherry
3 bacon slices, cooked and crumbled
1/2 t dried thyme
4 garlic cloves
one bunch of green onions, finely chopped
2 Tbs +1 Tbs olive oil
3 C fresh baby spinach
1 C grated Asiago cheese
Salt and pepper to taste

To Make:
1. Heat broth on low heat until it is hot. Do not let it boil. The hot liquid helps keep the rice at a consistent temperature and it will cook more quickly than adding cold broth.
2. Cook bacon on an electric griddle or in a pan. Drain fats, dry and crumble.
3. While bacon cooks, heat 1 Tbs oil in a small pan. Add garlic, green onions, and thyme. Cook until onions are more wilted, about 5 minutes. Remove from heat and set aside. 
4. In a large pan, heat 2 Tbs oil. Add Arborio and toast the rice. It will turn a slight golden color. Add the sherry and cook, stirring constantly. Stir until no liquid remains when the bottom of the pan is scraped. Add 1/2 C of broth, and repeat the stirring process. 
5. Continue adding broth 1/2 C at a time. 
6. After 3 cups of liquid, add the garlic and onion mixture and the bacon to the rice. Continue adding 1/2 C of broth at a time until the Arborio in nearly 4 times its original size and it tender when you bite it. It will have a slightly hard texture still, almost like al dente pasta.
7. Add the cheese, spinach, salt, and pepper and stir. Serve immediately!

This recipe happily served 3 of us, though we did go back for seconds to finish it off. For more than 4 people, double the recipe, or use as a side dish. I like to pair risotto with steak so I feel a little more classy than having steak and potatoes. 

We prefer fresh spinach to slimy cooked, so I added it last. If you like it more cooked, add with the onion and garlic mixture.

If you have any questions, or a favorite recipe you'd like to share, please feel free to comment! I am always looking for something new to try :)