Risotto with Southern Greens and Bacon

Name: Risotto with Southern Greens and Bacon
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Southern
Ingredients: 177 milliliters arborio rice; 3 slices bacon, halved; 2 plum tomatoes, blanched and peeled, or from a can; 1 Tbsp vegetable or canola oil; 118 milliliters dry white wine; 4 cloves garlic, minced; 113 grams bunch kale; 710 milliliters low sodium chicken broth; 2 onions, 1 coarsely chopped, 1 thinly sliced; 1 teaspoons salt

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.

Ingredients you will need

Chicken Stock

Equipment you will use

Pot

Add ¼ teaspoon salt and greens, reduce heat to medium, and cook until tender, about 15 minutes.

Ingredients you will need

Greens

Salt

Drain and reserve liquid.

Heat oil in large Dutch oven over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add bacon and fry until all their fat is rendered, about 8 minutes.

Ingredients you will need

Bacon

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.

Ingredients you will need

Onion

Bacon

Equipment you will use

Paper Towels

Frying Pan

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.

Ingredients you will need

Whole Garlic Cloves

Tomato

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).

Ingredients you will need

Greens

Stock

Equipment you will use

Stove

Bowl

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.

Ingredients you will need

Bacon Drippings

Greens

Stock

Equipment you will use

Dutch Oven

Add the sliced onion and cook until translucent, about 5 minutes.

Ingredients you will need

Onion

Add the remaining minced garlic and cook for one more minute.

Ingredients you will need

Minced Garlic

Pour in the rice and continue to cook, stirring frequently until grains are covered in oil and beginning to toast, about 2 minutes.

Ingredients you will need

Grains

Toast

Rice

Cooking Oil

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.

Ingredients you will need

Stock

Rice

Salt

Wine

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).

Ingredients you will need

Stock

Rice

Equipment you will use

Pot

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.

Ingredients you will need

Greens

Bacon

Equipment you will use

Bowl

Serve immediately.

Equipment

Ingredients

Servings:

177milliliters

arborio rice 3slices

bacon, halved 2

plum tomatoes, blanched and peeled, or from a can 1Tbsp

vegetable or canola oil 118milliliters

dry white wine 4cloves

garlic, minced 113grams

bunch kale 710milliliters

low sodium chicken broth 2

onions, 1 coarsely chopped, 1 thinly sliced 1teaspoons

salt

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.