Ranch Risotto

Directions

1. 1
   In a large, wide-mouthed pot over medium heat, add the bacon right away and cook evenly, stirring often, until it just begins to crisp.
2. 2
   Add the onions and the garlic.
3. 3
   Cook this until it becomes aromatic and softens up a bit.
4. 4
   Add the rice and stir to coat the rice in rendered bacon fat and cook for about 1 minute, continually stirring.
5. 5
   Pour in the wine and stir until its absorbed by the rice.
6. 6
   Using a large ladle, add the hot stock in a ladleful at a time, just covering the rice and stirring until the stock gets absorbed by the rice.
7. 7
   When rice absorbs the stock, add another ladleful.
8. 8
   Continue until the rice starts to look creamy as the liquid is reducing down, about 18 to 20 minutes total.
9. 9
   Taste the rice.
10. 10
    The grains should be cooked through with some bite left.
11. 11
    Add in the ranch dressing, cream, herbs, and blue cheese.
12. 12
    Stirring a lot over medium heat, allow all the ingredients to meld together and then pull into a thicker texture.
13. 13
    The more you stir the better the results.
14. 14
    After the rice becomes a creamy mixture, taste, and season with salt, and pepper, if needed.
15. 15
    Transfer the risotto to a large shallow bowl, top with a sprinkling of chopped tomato, and serve hot.