from Garrison’s Broiler and Tap, published in the AJC 08/03/05
6 c low-sodium chicken stock
4 slices bacon, diced
1 T butter
1/4 c diced yellow onion
1 c arborio rice
1/4 c white wine
4 oz crumbled bleu cheese
white pepper to taste
Pour chicken stock into a saucepan and heat over low. Do not boil. In a large saucepan over medium heat, cook the bacon until gently browned. Remove bacon and set aside.
Add butter and onion to bacon drippings in pan and cook, stirring, until onion is translucent, about 1 minute. Add rice and continue cooking and stirring for 2 more minutes. Add white wine to deglaze pan. Add enough warm chicken stock to cover rice completely. Cook, stirring constantly, until most of liquid is absorbed.
Repeat this process, adding just enough liquid each time to cover the rice, until it is creamy and tender but still has just a hint of resistance when you bite into it — about 30 minutes. You will use most or all of the chicken stock.
Remove from heat. Stir in reserved bacon and the blue cheese until cheese is melted. Season with white pepper.
Allow risotto to sit 10 minutes before serving. It will thicken as it cools.
4 servings, 463 calories, 18 grams fat, 30 grams protein, 41 grams carbohydrates
