Bacon Artichoke Risotto Recipe

A few weeks ago I posted a recipe for a spinach artichoke risotto.  I have gotten so much positive feedback, I decided to release another risotto recipe.  Risottos are great for a few reasons.  First, they simply taste delicious.  Second, they are versatile.  You can add just about anything to one, and it will taste amazing.  Third, they appear really complicated, but are very simple to cook.  The only trick is to stir your rice, a lot.  That’s not complicated at all.  This bacon artichoke risotto recipe will amaze your dinner guests and leave them wanting more.  Enjoy!

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Bacon Artichoke Risotto Recipe

serves 6

Ingredients

9 cups chicken stock

3 cups arborio rice

1 pound bacon

1 can artichoke hearts

1 medium onion, diced

1 cup freshly grated parmesan cheese

8 ounces of swiss chard, deveined and chopped

1 cup Rose´

2 gloves garlic, minced

salt and pepper to taste

Directions

In a medium sauce pan bring the chicken stock to a boil.  Turn the heat to low to keep the stock warm.

Heat a large skillet over medium heat.  Add one tablespoon of olive oil and wilt the swiss chard.  Remove and set aside.

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Cook the bacon by lining a backing sheet with tin foil.  Place the bacon side by side on the sheet and put in a cold oven.  Turn the oven to 425º and cook the bacon for 15-17 minutes or until it reaches the desired level of crispness.  Let the bacon cool and chop into 1-2 inch segments. Set aside.

Remove the canned artichoke hearts and rinse under cold water to remove the salt.  Chop off the stems, separate the individual pieces and set aside.

Bring the skillet back up to medium low heat.  Add the other tablespoon of olive oil and the diced onion.  Caramelize the onions.  When the onions are caramelized, add the minced garlic.  When the garlic releases its aromatics (around 30 seconds) add the rice.  Stir until the rice, onion, and garlic are uniformly distributed.  Add the Rose´.  Once the wine is absorbed into the rice, add a cup of chicken stock.  Stir.  Repeat this process until the risotto is finished.  The recipe calls for 9 cups of stock, but you may need more or less depending on the rice.  Towards the end of cooking the risotto add half a cup of stock at a time, instead of a full cup.  Continue adding stock and stirring until the rice reaches the desired consistency.  The rice should be soft, a little runny, and creamy.

Once the rice is at the desired texture add the cheese, reserving some for garnish.  Stir until the cheese is melted and incorporated fully into the risotto.  Add the bacon, swiss chard, and artichoke.  Remove from the heat and serve immediately.  Garnish with parmesan and parsley.