Within these pages I have already professed an intense fondness for risotto. Truth be told, I probably spend an abnormal amount of time thinking about risotto and various incarnations of it. The latest version has been running around in my thoughts for about a week now. Tug seemed a little tepid about the idea, so I’ve been putting it off, but realization of the idea became necessary.
Bacon and bleu cheese risotto.
Where the combination of bacon and bleu cheese began is beyond me, but it just seems so American: hamburgers with bacon and bleu cheese, a tender filet wrapped in bacon and topped with bleu cheese – maybe it’s just the idea of meat and cheese together. Whatever it is, I wanted to apply it to risotto.
6 slices bacon, slightly frozen or very cold1 cup medium diced red onion 4 to 6 cups homemade or low-sodium stock
1-1/2 cups grated parmesan cheese, divided
3/4 cup bleu cheese, crumbled (I used Gorgonzola)
Salt and pepper to taste
|Make sure to start the bacon in a |
cold pan to render the fat.
|Perfectly crisped bacon!|
|To see if you're ready to add more |
stock, run your spoon down the
middle of the pan. If it leaves a
trail that liquid doesn't rush into,
you're ready for the next ladleful