Sunday, November 24, 2013

Tomato Bacon Risotto

Since everyone in my family is purely exhausted, I have been more than happy to step in and cook for them. (The cleaning part is not quite as fun, but they are worth it.) Tonight I made a bacon and tomato risotto that earned two thumbs up. Even little Carson loved it. (Not that she is picky or anything. As long as the food is piping hot, she will eat it.)

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Tomato and Bacon Risotto
1 1/2 cup Arborio rice
5 cups chicken broth
1 tomato, diced
8 slices uncooked bacon
3 tbsp. butter
2 tbsp. cream
2 cloves garlic, minced
1/2 cup parmesan cheese
salt and pepper, to taste

Bring the chicken broth to a boil. Cover and reduce the heat to low. Heat a large saucepan over medium heat. Cook the bacon until it is crispy and golden brown. Remove the bacon from the pan and set aside, reserving the grease. Sautee the rice and garlic in the bacon grease for three minutes. Pour in 2 cups of the chicken broth, and stir until all of it has been absorbed. Add the tomato and another 2 cups of broth, stirring until this is all absorbed as well. Finally, add in the remaining broth, repeating the process of stirring and waiting. Once the rice is creamy and together, remove the pan from the heat. This should take about 25 minutes total. Crumble up the bacon, and stir it into the risotto along with the cream and cheese. Season to taste, and serve.
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I am so happy to be able to do crafts with Harper again. It just isn't the same to do them without her. I will have cards to share in the future, but today I wanted to tell you the idea I had for a cute Thanksgiving craft. I printed off some Thanksgiving food along with a placemat with a plate and cup. Harper glued the placemat onto construction paper, and colored everything in. Then she filled up her plate with the goodies. It was cute and just the incentive she needed to get started on her mountain of makeup work she has from being in China for 2 weeks. First grade is intense.

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