Parmesan Risotto with Bacon and Tomato

Risotto is versatile dish.  Aside from the basic base you can add almost any flavor or add-ins you like.  The down-side...sorry there is one, but it's minor.  You have to stay and stir it constantly.  The rice needs to be pushed around a little so it can release it's starchy goodness.  That is what makes this dish so super creamy.  You also don't want your rice to stick to the bottom.   I started off with bacon and finished with fresh garden tomatoes.

Parmesan Risotto with Bacon and Tomato                                    Printable Recipe

3-1/2 cups chicken broth
1/2 cup white wine (Chardonnay)*
4 strips bacon, diced
Small onion, diced
1 cup Arborio rice
2-3 Tablespoon fresh parsley, chopped (or 1 teaspoon dried)
1/3 cup grated Parmesan
3 small Roma tomatoes (seeded and chopped)

In small sauce pan heat broth.

In Dutch oven, render bacon.  Don’t get it too crispy but you can get it more crisp that I did.  

Dump out most of the oil.  Sweat onions until translucent.  If you find it is starting to color too much go ahead on to the next step.  They will cook down more as you cook the rice. 

Stir in the wine and cook for 3-4 minutes.  Add rice and cook for a couple more minutes. 

Add 1/2 cup of the hot broth.  Stir continuously until absorbed.  The stirring helps the rice let loose of its starch.  Continue adding broth 1/2 cup at a time until it is all used up.  

When the last of it is absorbed you can stir in the Parmesan and parsley. 

When the cheese has melted, stir in the tomatoes.

If you are like me and don't always time it right and you get ahead with your risotto you can get up to the step where you add the tomatoes and put a lid on the pot.  When you are ready to serve the main dish, heat the rice, adding a little water as needed if it has firmed up too much and then stir in the tomatoes.  

*You can subsitute chicken broth if you do not want to use the wine.