His and Hers Risotto

While there is an exhaustive list of things Tug and I have in common; we have our differences, too.  One of the areas where that's most prevalent is what we (want to) eat.  We could both be considered picky eaters, but in vastly different ways.  At home, he would be perfectly happy with meat and potatoes every night, with pizza on occasion.  But take him to a restaurant near any coast and the man will eat anything that comes out of the water.  Growing up landlocked, I'm not as adventurous, but I do get a little bored with the meat and potato routine.  I like to try new and different things once in awhile. 

Experiments in Risotto No. 1

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. 

There.  I said it.  Across the globe, Italian grandmothers are turning over in their graves.

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.

How did it turn out?  I certainly wasn’t mad at it, and Tug gave it a thumbs up, but it didn’t exactly meet my expectations.  The biggest problem is that I really didn’t notice the bleu cheese at all.  For round two, I definitely think the parmesan needs to be reduced and the bleu cheese increased.  Or maybe I just needed a bleu cheese stronger than Gorgonzola (at least I used an Italian bleu).  I also used a domestic parmesan, which seemed more assertive than the Parmigiano Reggiano I ordinarily use.  The recipe is below as I made it.  The stock I used was some of the turkey stock I made and froze after Thanksgiving, but chicken or vegetable stock work equally well.

There are a few photos missing from my progress.  I was having difficulty cooking, getting photos and keeping Tug out of the bacon.

Bacon & Bleu Cheese Risotto

6 slices bacon, slightly frozen or very cold

1 cup medium diced red onion

2 cups Arborio rice

1/2 cup dry white wine* such as Pinot Grigio

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.



Slice the cold bacon crosswise (about ¼-inch strips) and place in a large, high-sided sauté pan.  Set the pan over a cold burner and set the heat to medium-low .  Slowly cook the bacon to render the fat and crisp the bits. 



Perfectly crisped bacon!



When the bacon bits are crisp, remove them from the pan with a slotted spoon to a paper towel lined plate and set aside.  Don’t worry about the brown bits on the bottom of the pan.  They’ll come up when you start adding liquid.  Increase the heat to medium.  Add the onion and cook until transparent.  





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
of stock.



Add the rice to the pan, stirring so that every grain is coated in the rendered bacon fat.  Take your time – this step is really important.  Cook until the outside of the rice is almost transparent and the inside still opaque.  Add the wine, cook and stir until it's almost completely absorbed.  (*If you’d prefer not to use alcohol, just omit it and use extra stock.)  Add a ladleful (about 1/2 cup) of stock.  Cook and stir the rice until the liquid is nearly absorbed, but don’t let the pan get completely dry.  Add another ladleful of stock and repeat the process until the rice is fully cooked, but still has a slight firmness in bite.  This will take about 20 minutes or so.  Taste the rice after adding about four cups of the stock to check for doneness.





Add one cup of the parmesan and the bleu cheese and stir gently to combine and melt.  Taste the risotto and season to taste with salt and pepper.  Stir in the reserved bacon bits. 

Serve hot garnished with the additional parmesan.



Buon Appetito!



Bottoms Up

Despite my absolute best efforts to delay their stay at least a day longer, my family left for home on Friday.  It was so wonderful to have them and I only wish the weather had not waited until the very day of their departure to be pleasant.  Such is life in Southern Illinois, no?  Hopefully the next time the weather will be more accommodating, as we all decided Giant City Park needs further exploration.

Of the three things I said I would accomplish last week, only two were finished and only one last week.  Alas, the coconut cream pie is still not within my repertoire.  A remedy to take place another time.  Currently, I'm having somewhat of a fascination with using bourbon in recipes.

The bacon and bourbon jam was finished, but not until yesterday.  The recipe I started with was adapted from a Martha Stewart recipe.  Of course, given my inability to totally follow a recipe as written, I made my own changes as well.  None of the recipes I've found actually process the jam, but to do so would definitely require the pressure cooker and I'm not sure what that would do to the texture.  So for the meantime, I'll be content to refrigerate it as it doesn't make that much anyway and I doubt it's going to last long enough to go the the trouble. 

Crunchy, bacony goodness.



Although the recipe said it made
three cups, I managed two
of these half-pint jars.

Thus far I've found the jam to be quite tasty with grilled hamburgers and pretty good on crackers with goat cheese.  My taste buds are telling me that perhaps smoked gouda would be even better than the goat cheese.  I am feeling a need to test that theory.

I also happened across yet another recipe for bacon and bourbon jam that sounds rather interesting (a little more spicy) which may be on the radar for the future.  But before that, I have a recipe for bourbon and brown sugar pound cake that needs testing.  And before that, some friends coming for lunch today.  I don't think I'll involve any bourbon in that.

Bacon Bourbon Jam

Makes about a pint.

1 1/2 lbs thick cut apple wood smoked bacon, diced

1 large red onion, diced (about 2 cups)

3 cloves garlic, peeled and coarsely chopped

1/2 cup apple cider vinegar

1/4 cup + 2 Tbs packed brown sugar

2 Tbs molasses

1/4 cup maple syrup

6 Tbs strong brewed coffee

7 Tbs bourbon, divided (6 + 1)

Brown the bacon in batches over medium heat, stirring frequently, until fat is rendered and bacon is browned and crisp.  Remove each batch of bacon with a slotted spoon or spatula to a colander set over a plate to drain.

Pour off all but one or two tablespoons of fat from the skillet.  Don’t worry about the bottom of the skillet being totally black.  Add the onions and garlic and cook, stirring frequently, until onions are softened and translucent, about five minutes.  Add vinegar, brown sugar, molasses, maple syrup, coffee, and six tablespoons of the bourbon.  Bring to a boil and cook for two minutes, stirring and scraping the blackened bits from bottom of skillet with wooden spoon.  Add the bacon and stir to combine.

Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.   (Of note, my slow-cooker tends to run a bit warm.  I cooked on high for 2 hours and then low for 2 hours.)

Allow the jam to cool to room temperature.  Transfer to the bowl of a food processor and add the remaining tablespoon of bourbon.  Pulse until coarsely chopped.   Spoon into jars and cover tightly.  Keep refrigerated for 2 – 3 weeks.