Bacon Pear Risotto
This pairs well with Beef Tenderloin (or Pork) and my Perfect Winter Salad
Ingredients
- 3-4 pieces of bacon (save bacon drippings)
- 1 Tbls. butter
- 2 ripe pears (peeled and cut into bite sized pieces)
- 1 Tbls. white sugar
- 3 c. chicken stock or broth
- 1-2 Tbls. bacon drippings plus a little butter or oil
- 1 med. onion (chopped)
- 1 c. Arborio rice
- 1/2 c. white wine
- 1/4 c. crumbled gorgonzola cheese
Instructions
In a small-medium fry pan, pre-cook bacon. Drain on paper towel and crumble into small pieces. Save the bacon drippings. You can make this ahead of time and refrigerate until needed.
Melt the butter in a large sauce pan. Add the pears and sugar and caramelize. Set pears aside. You can make this ahead of time and refrigerate until needed.
Heat the chicken stock in a pan and keep warm while making the risotto.
In a 3 qt. pot, add the 1 Tbls. of the bacon drippings and onions; sauté until tender. Add a little butter if you need to.
Add the rice and sauté until the rice becomes translucent, about 1 minute.
Add the wine and deglaze the bottom of the pot. Stir for a couple seconds
Add 1/2 cup of the chicken stock to the rice and stir until the rice absorbs it. Continue to do this (1/2 cup at a time until all is used) until the rice is cooked al dente, about 20-30 minutes. You’ll need to stir often so it doesn’t stick to the bottom of the pan while liquid absorbs.
Add the pears, bacon crumbles and gorgonzola; stir until the gorgonzola melts.
NOTE: Serves 4-6