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| Recipe
name: Bacon and Garlic Risotto |
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| Recipe
by: Lisa Hutchieson |
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| History:
Just a simple and quick dish, for beginners and serious cooks
alike. |
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| Description: Winter dish to accompany
stews or brazed lamb shanks. |
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| Preparation
time: 20 minutes |
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| Serves: 4 |
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Amount/Measure/Ingredient:
1 tsp. garlic
2 rashers bacon, diced
1 onion, diced
2 cups Arborio rice
1 Liter Chicken stock (39 ounces)
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| Preparation:
Sauté onion and garlic in heavy based saucepan.
Add bacon, and cook for a few minutes.
Add rice and cook until transparent.
Add stock, stirring in, until it just covers rice.
Cook covered for 5 - 10 minutes.
Check to see if you need to add more stock, while cooking. (It will be too dry)
Season with salt and freshly ground black pepper.
Serve as a bed, for stews or brazed lamb shanks.
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| Reformatted
from a recipe submitted to Good Cooking © '2002 by Good
Cooking, Inc.
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