Sweet Corn Risotto with Parmesan, Basil and Bacon
4-5 Servings
Ingredients
- 6 slices bacon (not sweet bacon)
- 4½ cups low-sodium chicken broth
- ¾ cup finely chopped sweet onion
- ½ cup dry white wine
- 2 cups arborio rice (do not rinse or wash)
- 4 ears fresh, sweet corn, kernels cut from cob (OR 2 cups frozen)
- ½ teaspoon salt
- 2 tablespoons butter, room temperature
- ½ cup Parmesan cheese
- ½ cup fresh basil, cut into thin strips
Method
- In a large frying pan, cook bacon until crisp. Drain and pat bacon on paper towels. Reserve at least 2 tablespoons of the bacon drippings in the pan. Crumble the bacon by hand and set aside.
- In a medium saucepan, bring broth to a boil and then simmer.
- Add onions to reserved bacon drippings in pan and cook/stir over medium heat until transparent and tender, about 4-5 minutes. Add wine and bring to boiling. Reduce heat to simmer for about 2 minutes. Stir in rice.
- Transfer rice mixture to a 4-5 quart slow cooker (or rice cooker if it has the slow cooker function). Stir in broth, corn, and salt.
- Cover and cook on high-heat setting for about 1 1/4 hours OR until rice is tender and liquid is absorbed. Stir once towards end of cooking cycle.
- Stir in butter and Parmesan cheese to coat.
- Top servings with crumbled bacon and fresh basil. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
- No need to rinse arborio rice when making risotto. You don’t want to wash away the starch on the rice.
- If fresh sweet corn is not available, use frozen sweet corn.
- Wait to cut fresh basil until just about to serve (basil browns quickly).
source adapted and modified from BHG.com