Brussels Sprout and Bacon Risotto

Directions

1In a medium saucepan, heat the stock until hot, but not boiling. Keep the stock warm while you work on the risotto.

2In a large sauté pan over medium heat, add the pieces of bacon. Cook until the fat is rendered and the pieces are crispy. Remove from the pan. Set aside. You can drain off the bacon fat or use it in place of the olive oil (if you wish).

3Still over medium heat, add the olive oil (or continue using the bacon fat if you have already done so). When the oil is hot, add the shallot and sauté until softened, about 5 minutes. Add the Arborio rice and cook for 1-2 minutes, stirring to ensure the rice grains are mixed into the oil and onion mixture.

4Deglaze the pan with the wine, being sure to scrape up any brown bits left on the pan. Cook over medium heat, stirring frequently until the wine is almost completely absorbed.

5Add the stock one ladleful at a time, stirring frequently. When the stock is almost full absorbed, add another ladleful. The tip I always read, is add more stock when your spoon leaves a little path in the rice. Repeat this process until the rice is al dente and the risotto as an almost creamy consistency. When it is just about done, (as you add the last ladle of stock), add the shaved Brussels sprouts and continue to stir as normal. The whole process can take about 25-35 minutes.

6When the rice is al dente, turn off the heat. Add the butter, parmesan cheese, and bacon pieces. Stir until fully incorporated, creamy and delicious. Serve immediately.