Best Creamy Risotto With Broad Beans Crispy Bacon And Sage Recipes

BROAD BEAN , BACON, PARMESAN AND SAGE RISOTTO

Steps:

• Bring stock and wine to a boil in medium saucepan; reduce heat, cover, keep hot.
• Heat oil in large saucepan; cook onion and garlic, stirring, until onion is soft.
• Add rice, stir to coat in oil mixture.
• Stir in 1 cup of the stock mixture; cook over low heat, stirring, until liquid is absorbed.
• Continue adding stock mixture, in 1-cup batches, stirring, until absorbed after each addition.
• Total cooking time should be about 35 minutes or until rice is just tender.
• Meanwhile, cook bacon under heated grill until browned and crisp on both sides.
• Remove pan from heat, stir in cream, grated cheese, beans and sage; stand, covered, 5 minutes.
• Serve topped with bacon and flaked cheese.

THE BEST RISOTTO

Steps:

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

BACON RISOTTO

Steps:

• Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
• Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
• Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
• Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.

CREAMY RISOTTO WITH BROAD BEANS, CRISPY BACON AND SAGE

Steps:

• Bring stock and wine to a boil in a medium saucepan. Set it aside, but leave it on the stove under low heat.
• Heat oil in large saucepan. Add green onions and garlic, stir until onion is soft.
• Add rice and stir to coat. Turn heat down to low.
• Add the stock mixture to the big saucepan one cup at a time, stirring until all liquid is absorbed after each cup. This takes about half an hour.
• After all the liquid has been used up the rice should be just tender. You might need to give it an extra five minutes or so over low heat to get there.
• In the meantime, grill the bacon until it is brown and crispy on both sides. Set it aside to drain on absorbent paper towels.
• Remove rice from heat and stir in cream, 1 cup of cheese, beans and sage. Cover and stand for five minutes.
• Serve topped with crispy bacon and the rest of the cheese. A bit of cracked pepper is a nice touch.