Bacon and blue cheese risotto

Bacon and blue cheese risotto recipe

Get your fill of everyone's favourite food group (bacon!) in this simple risotto recipe and break away from the usual scallop and peas or mushroom and parm combo. Contrary to popular belief, making risotto at home is not difficult and it's extremely rewarding. Try it for yourself for dinner this week.

Bacon and blue cheese risotto

5 cups pork broth, or chicken broth if you can't find pork broth
1/4 cup heavy cream
1 tbsp bacon fat
1 tbsp canola oil
1 yellow onion, diced
1-1//2 cup arborio rice
5 slices cooked thinly sliced bacon
1/4 cup mild blue cheese
1 tbsp white wine vinegar
1 tbsp grainy dijon mustard
1/2 tsp ground black pepper
salt and pepper, to taste

Place broth and cream in a medium pot over medium-high heat. Just before it simmers, reduce to low heat to keep hot, but not boiling.

In a separate large pan over medium-high heat, add bacon fat and oil. Once hot, add onion and cook until softened, about 5 minutes.

Stir in arborio rice and continue to cook, stirring regularly, for 2 minutes or until the rice is evenly coated by the oils.

Ladle hot broth into the pan, one ladle-full at a time, and stir until it is almost completely absorbed by the rice. Reduce to medium heat and continue this process, stirring regularly over the next 25 minutes or until the rice has absorbed most of broth, but is still slightly al dente.

Add remaining ingredients to the pan, stirring to incorporate. Season to taste with salt and pepper before serving and garnish with fresh basil leaves.

Serves 4
Prep Time:
5 minutes
Cook Time:
30 minutes