Augusta, GA -
If you're like most folks, you don't want to spend hours in the kitchen but you want to enjoy a good home cooked meal. Who says you can't have quick and delicious. Today Karin Calloway has a recipe that combines the two. Risotto is something many home cooks reserve for restaurant dining because they heard it was difficult to prepare. But risotto at home need not be intimidating. Although I'm suggesting you make your first attempt at risotto for a Sunday supper, once you have the process down you'll be whipping it up on even the busiest of weeknight. This week's Corn and Bacon Risotto begins by sauteing some diced bacon and then using some of the bacon drippings to saute some finely chopped onion or shallots.
Now stir in a little chopped garlic and some Arborio rice.
Arborio rice is the most common rice used for risotto. This short-grained rice cooks up nice and plump and it releases lots of starch, which gives risotto its creamy texture. Now I'll begin adding the liquid to the rice. This is done in a process or additions. You stir simmering stock into the rice a ladleful at a time - adding more after the stock is absorbed into the rice.
The first liquid addition is a little white wine. When it's absorbed add a ladle of the stock and continue adding until the rice is just firm to the bite.
After about 20 minutes of adding stock to the rice, you'll have a perfectly creamy risotto that can be served as is. However, this is a Corn and Bacon risotto so I'm stirring in the reserved bacon, along with some fresh corn kernels, green onions, Parmesan cheese and a squeeze of fresh lemon juice. This risotto is the perfect base for some pan-seared or grilled fish, or can be served as the main course.