It has taken some time but I (thought) I had finally gotten my risotto the way I like it. Then last night I did something straight out of Mike Leach’s playbook (no, I did not lock the risotto in the broom closet). Forget the butter and olive oil to start. Pan fry bacon, remove bacon, add a small amount of olive oil if necessary, and toast risotto in left over bacon fat. Then cook as normal and add chopped bacon at the end along with a little heavy cream, butter, and parm.
There are not words to describe how awesome this dish truly is.
As others said, using the cream is cheating. Start with EVOO, fry some finely chopped onion in it for 3-4 minutes, then the rice. Once the rice is clear with little “fish eyes” in the middle, then deglaze with 1/2 cup of dry white wine. When the wine is absorbed, start adding the stock (I use chicken unless I’m making an accompanying veal or beef dish, then I use 1/2 chicken 1/2 beef stock). Keep it simmering, adding stock and stirring frequently until rice is tender.
Here’s the final touch: as you take it off the heat add 1/4 cup of parmesan cheese and 1-2 tablespoons of butter, let it sit for 1 minute then stir. Garnish it with fresh prosciutto (torn into little pieces) if you so desire.
Pick up the Williams-Sonoma Risotto cookbook for a variety of recipes.
