(cozy fall recipes)
by sara alvord
cook 2 strips of chopped bacon until crispy. transfer to a plate lined with paper towels, leaving the bacon fat in the pan.
stir in olive oil, chopped onion, & a pinch of salt. cook until the onions are softened (about 4 minutes). stir in minced garlic and cook 1 more minute.
stir in 1/2 cup dry arborio rice & cook for 2-3 minutes.
a splash of white wine & cook another 1-2 minutes.
let most of the wine absorb into the rice.
start adding warm chicken stock, one ladle at a time, stirring it slowly and constantly into the rice.
let most of the stock absorb into the rice before adding the next ladle.
the texture of the rice will slowly start to transform into a creamier consistency.
after about 30 minutes, when the rice is super creamy but has just a *tiny* bite to it, stir in the cheddar cheese.
let the cheese totally melt into the risotto.
stir in the bacon and chicken, then top with chopped green onion.
grab the full recipe & wine pairings @ aflavorjournal.com
Sara brings fun, elevated, small batch food & cocktail recipes to her blog, A Flavor Journal. For date night food, like this Chicken, Bacon, & Cheddar Risotto, she also provides wine pairings.