Bacon Brown Rice Risotto

Name: Bacon Brown Rice Risotto
Ingredients: 1/2 pound bacon; 1 medium yellow onion, chopped; 1 1/2 cups medium grain brown rice; 1/3 cup dry white wine; 4 cups vegetable stock; 6 cups water; 1/2 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 1/2 cup fresh chives, chopped

9 ingredients

6 steps

Ingredients

1/2 pound bacon
1 medium yellow onion, chopped
1 1/2 cups medium grain brown rice
1/3 cup dry white wine
4 cups vegetable stock
6 cups water
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup fresh chives, chopped

Directions

1

In a large kettle or covered pot, bring the stock and water to a simmer.
2

In the meantime, cook the bacon until browned and crispy in a large stockpot over medium heat. Using tongs, remove the bacon from the pan.
3

Add the onion and rice to the pan and stir to coat with the bacon grease. Allow to cook for 3-4 minutes, or until the rice begins to toast. Add the wine and stir until it is reduced by half, about 3 minutes.
4

Decrease the heat to medium-low. Add the water and stock one-half cup at a time, stirring after each addition until most of the liquid is absorbed. Continue until the rice is soft and a bit creamy. This may not require all 10 cups of liquid.
5

Chop the bacon into bite-sized pieces. Add the bacon, pepper and butter to the risotto, stirring until the butter is completely melted.
6

Serve topped with fresh chives.