Carrot and Bacon Risotto

Ingredients

Bacon

6 slices, diced

Carrots

2 medium, diced

Onion

1 small, diced

Garlic

2 cloves, minced

Arborio rice

1 cup

White wine

1/2 cup

Chicken broth

4 cups, warm

Butter

2 tablespoons

Parmesan cheese

1/2 cup, grated

Fresh parsley

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. In a large skillet, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon from the skillet and set aside, leaving the rendered fat in the skillet.
2. In the same skillet, add the diced carrots and sauté until tender, about 5 minutes. Remove the carrots from the skillet and set aside.
3. In a separate pot, heat the chicken broth over low heat to keep it warm.
4. In the same skillet, melt the butter. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3 minutes.
5. Stir in the Arborio rice, cooking for about 2 minutes while stirring continuously to toast the rice.
6. Pour in the white wine and cook until it has evaporated and is absorbed by the rice.
7. Begin adding the warm chicken broth to the skillet, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is al dente.
8. Once the rice is cooked, gently fold in the cooked bacon, sautéed carrots, and grated Parmesan cheese. Season with salt and pepper to taste.
9. Remove from heat and allow the risotto to sit for a few minutes to thicken.
10. Serve the risotto hot, garnished with freshly chopped parsley.