Slow-Cooker Risotto
with Sweet Corn, Bacon & Basil
(6-12 servings)
Ingredients:
6
slices Good Smoked Bacon (not maple flavored)
4½
cups Chicken Broth
1/3
cup Vidalia Onion, diced
½
cup White Wine or Chicken Broth
2
cups Arborio Rice
2
cups Fresh Sweet Corn cut from cob (or frozen, thawed)
½
tsp. Salt
2
tbsp. Unsalted Butter, room temperature
½
cup (packed) Fresh Basil, cut chiffonade (thin strips)
Directions:
In
a large skillet, cook bacon until crisp.
Drain on paper towels, crumble and set aside. Retain 2 tbsp. of bacon drippings in
pan. Add onion to pan over medium heat
and cook until tender (3-4 minutes). Add
white wine and bring to a boil scraping bottom of pan to release flavoring stuck
to it. Reduce heat to medium-low and add
rice. Transfer rice mixture to a 4-5
quart slow-cooker. Stir in broth, corn
and salt. Cover and cook on high for 1
to 1¼ hours or until rice is tender and liquid is absorbed. Stir mixture once during cooking. Stir in the butter, top with bacon and basil
and serve.
Note: You could continue
on the stove top instead of using a slow-cooker. To do that, just add 1 cup of broth at a time
and cook until liquid is mostly absorbed before adding more broth. Add the corn when you add the 4 cup of
broth. Skip the butter and just top with
the bacon and basil after risotto is done.
Note: Portions
will depend on if served as an entrée or side dish.
Ideas for Future Efforts
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