Bitches Be Cooking: Risotto Carbonara

Picture it, I’m watching season 12 of Top Chef and they have a modern Italian challenge.

And I hear one of the contestants say, “Parmesan Bacon Risotto”.

Then I think, “I can make that!”

So that’s what we’re making today!

But we’re calling it Risotto Carbonara, cause it sounds kinda fancy when you call it that.

Let’s get cooking!

 

1 1/2 of arborio rice

5 cups of chicken stock

1/2 cup if cooking white wine

1 cup of parmesan cheese, grated

1/2 cup of chopped yellow onion

4 tablespoons of unsalted butter

4 pieces of bacon, crumbled

2 tablespoons of parsley, chopped

 

In a large, heavy pan make 4 strips of bacon until it is crispy, then set aside.

In the same pan you cooked the bacon in, add 4 tablespoons of unsalted butter & chopped onions, sweat* them on low-medium heat.

Once the onions are translucent, add in 1 1/2 cups of rice and add in 1 cup of chicken stock.

After the 1st cup is absorbed, keep adding the remaining cups of chicken stock in until absorbed.

Add in 1/2 cup of cooking wine, then remove it from the heat.

Stir in the parmesan cheese & chopped parsley, until rich & creamy.

Then crumble the cooked bacon on top.

And there you have it!

An easy meal that can make a regular Tuesday night feel special.

Happy eating my little bambinos. ❤

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