Risotto with Southern Greens and Bacon
The recipe Risotto with Southern Greens and Bacon is ready in roughly 1 hour and is definitely Head to the store and pick up canolan oil, bacon, canned tomatoes, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It works well as a pretty expensive main course.
Instructions
In a large pot, bring 2 cups of the chicken stock to a boil over high heat.
Add ¼ teaspoon salt and greens, reduce heat to medium, and cook until tender, about 15 minutes.
Drain and reserve liquid.
Heat oil in large Dutch oven over medium-high heat until shimmering.
Add bacon and fry until all their fat is rendered, about 8 minutes.
Place bacon on paper towel to drain, and pour out all but 2 tablespoons of fat from pan (reserve the far you pour out). Reduce heat to low and add coarsely chopped onions. Cook, stirring, until soft, 4 to 5 minutes.
Add 2 cloves garlic and cook another 2 to 3 minutes. Raise heat to medium, squeeze the tomatoes with your hands and add them. Cook, stirring occasionally, for 8 minutes.
Add cooked greens and a ½ cup of reserved stock; simmer until heated through, about 5 minutes. Keep warm on the stove (or transfer to a bowl and reheat when you’re ready to eat).
Combine stock used to cook greens with remaining stock and warm to nearly boiling. Coat another Dutch oven with the remaining bacon fat (about 1 ½ tablespoons) and heat over medium-low heat.
Add the sliced onion and cook until translucent, about 5 minutes.
Add the remaining minced garlic and cook for one more minute.
Pour in the rice and continue to cook, stirring frequently until grains are covered in oil and beginning to toast, about 2 minutes.
Add salt and wine and cook, stirring, until nearly evaporated, about 1 minute. Raise heat to medium, and add 1 cup stock, stirring occasionally until the rice has absorbed the liquid.
Turn heat down to medium-low and continue adding stock to pot in half cup measures, stirring occasionally until each batch is absorbed before adding more. Continue adding stock until rice is tender but retains a little bite, about 30 minutes (you may not use all the stock).
Scoop risotto into two serving bowls. Top with half the greens, warmed, and 3 half slices of bacon. Repeat with remaining risotto, greens, and bacon.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Chateau Ste. Michelle Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.
![Chateau Ste. Michelle Riesling]()
Chateau Ste. Michelle Riesling
#14 Wine Enthusiast Top 100 Best Buys of 2018Chateau Ste. Michelles' Columbia Valley Riesling is a blend of Riesling from throughout Washington’s Columbia Valley. Their goal is to craft a refreshing, flavorful, medium-dry Riesling vintage after vintage. The wine offers crisp apple aromas and flavors with subtle mineral notes. This is their “everyday Riesling” that is a pleasure to drink and easy to match with a variety of foods.Pair with fresh fruit, crab, mild cheeses, or chicken.