Risotto Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken broth over medium heat and keep it warm.

2. 2

   Cook the Bacon

   In a large skillet, cook the smoked bacon over medium heat until crispy. Remove and chop into small pieces, leaving the rendered fat in the skillet.

3. 3

   Sauté the Vegetables

   In the same skillet with the bacon fat, add olive oil, onion, and garlic. Sauté until the onion is translucent.

4. 4

   Toast the Rice

   Add Arborio rice to the skillet and cook for 2-3 minutes, stirring frequently until the rice is lightly toasted.

5. 5

   Add Broth Gradually

   Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more.

6. 6

   Incorporate Corn and Bacon

   After about 15 minutes, stir in the fresh corn kernels and cooked bacon. Continue to cook until the rice is creamy and al dente, about 18-20 minutes total.

7. 7

   Finish with Cheese and Butter

   Remove from heat and stir in the grated Parmesan cheese, butter, and season with salt and black pepper to taste.

8. 8

   Garnish and Serve

   Serve the risotto hot, garnished with chopped fresh parsley.