I thought it was seriously delicious. I loved it. Sir Pickypants not so much. He couldn't even identify what the flavor was until I told him. (Maybe if I had told him ahead of time he would have liked it more because he would not have eaten it expecting it to taste like a traditional risotto dish.) This probably won't be in regular rotation.
- 2 strips bacon, cut into lardons
- 2 Tbl olive oil
- 1 medium onion, finely diced
- 1 medium firm apple, diced
- 1 cup arborio or carnaroli rice
- 3/4 cup reisling
- 1 cup apple cider
- 2 cups chicken stock
- Salt to taste
In a medium saucepan cook bacon until crisp. Remove from pan and set aside. Remove all but 2 Tbl of the fat. Add olive oil to the pan. Cook the onions in the oil until soft. Add apple when onion has softened. Add rice to the pan and stir until well coated and starts to look transparent.
Add the wine to the rice. Cook stirring constantly until all of the liquid has absorbed.
Begin adding the stock/cider mixture to the rice, about a half a cup at a time, stirring frequently. Once the rice has absorbed all of the liquid from one addition, add the next. Continue stirring and adding liquid until rice is creamy and just al dente.
Remove from heat, stir in reserved bacon (whatever you have left after snarfing those bits that were tempting you on the counter) assuming your husband will eat it (if he won't, leave it out of his portion). Serve immediately.