with Sweet Corn, Bacon & Basil
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___________________________________________