Thursday, December 17, 2015

Slow-Cooker Risotto with Sweet Corn, Bacon & Basil

Slow-Cooker Risotto
with Sweet Corn, Bacon & Basil
(6-12 servings)


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)


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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