Cheddar Bacon Scallion Risotto Recipes

CHEESY BACON RISOTTO

Steps:

• Heat broth.
• Put rice in medium sauce pot.
• Slowly brown rice with olive oil.
• Add broth 1/2 cup at a time until absorbed.
• Add garlic, and add a pinch of salt and pepper.
• Fold in bacon, Velveeta and scallions. Season with salt and pepper to taste.

SAVORY BACON, CHEDDAR AND SCALLION MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter.
• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside.
• Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined.
• Fold in the cheese, cooked scallions and cooked bacon.
• Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan.
• Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving.

BACON, CHEDDAR, AND CHICKEN RISOTTO

Steps:

• Chop the bacon into small pieces, about 1/2" in size. In a large sauté pan, cook the bacon over medium heat until browned and crunchy, then use a slotted spoon to transfer it to a plate lined with paper towels.
• As the bacon is cooking, warm a saucepan over medium heat. Add the chicken stock, let it come to a gentle simmer, then turn the heat to low to keep it warm.
• In the same sauté pan used to cook the bacon, add the olive oil. Add onion, and mix it into the olive oil and remaining bacon fat, scraping the browned bits from the bottom of the pan into the onion as it cooks. Add a pinch of salt to the onion and cook for 3-4 minutes, until softened.
• Stir in minced garlic, and cook for about one minute until it is very fragrant. Pour in the arborio rice, and stir to coat the rice in the onions, garlic, and fats. Allow the rice to cook for about two minutes, or until only a small white dot remains in the center of each rice grain.
• Stir in white wine, and cook for a minute or two as the alcohol burns off. Once the wine has been mostly absorbed into the rice, add the warm chicken stock one ladle at a time to the rice.
• As the rice absorbs the chicken stock, keep adding a ladle at a time. Stir quite frequently, almost a constant, smooth, stirring motion, to help the starches of the rice release, which creates the chewy texture of risotto.
• Continue this method until the rice develops a creamy, thick texture. Taste the rice as you go to make sure it isn't too crunchy, and allow it plenty of time to become really creamy. This total process will take around 30-35 minutes for the rice to cook. Once the rice reaches al dente (still has just the slightest bite to it), add the cheese and bacon. Stir to melt in the cheese, and fully incorporate the bacon into the risotto.
• Stir in the chicken. Taste the risotto, and feel free to add more salt and pepper if you please. You can also add more cheese if desired.
• Serve on warmed plates, and garnish with finely chopped chives. Enjoy with a glass of Pinot Noir, Beaujolais, or surprise yourself and pour some oaky Chardonnay!

CHEDDAR CHEESE RISOTTO

Steps:

• 1. Melt the butter and oil in a medium-sized pan over medium heat. Cook the leeks or scallions until softened.
• 2. Add rice and stir for around 1 minute. Then turn up the heat to medium-high. Add the wine and Dijon mustard. Stir until wine is absorbed.
• 3. Ladle in hot vegetable stock. Let each ladleful become absorbed before adding the next one. Stir constantly.
• 4. Stir and ladle until rice is al dente and all vegetable stock is absorbed (around 20 minutes).
• 5. Then add cheese and stir into the rice until it melts.
• 6. Remove pan from heat and continue to stir. Spoon into a serving bowl or directly onto plates. Sprinkle with chopped chives.