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Potato Risotto with Bacon-Cream Sauce




Source of Recipe


Holly in KC






List of Ingredients



• Sauce:
  
• 3 bacon slices, chopped
  
• 1/2 cups chopped onion
  
• 1/3 cup dry white wine
  
• 1/4 cup apple cider vinegar
  
• 1 cup whipping cream
  
• Potatos:
  
• 2 tablespoons (1/4 stick) butter
  
• 1 1/2 cups chopped onions
  
• 2 garlic cloves, minced
  
• 1 1/2 pounds russet potatoes, peeled, cut into 1/3 inch cubes
  
• 1 cup chicken stock
  
• 2/3 cup freshly grated Parmesan (2 ounces)
  
• 1/4 cup mascarpone
  






Instructions



1. Sauce: saute bacon and onions in heavy medium skillet over medium heat until bacon is crisp, about 5 minutes. Using slotted spoon, transer bacon-onion mixture to small bowl. Pour off drippings. Add wine and vinegar to skillet. Bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 3 minutes. Add cream and bacon onion mixture and simmer until reduced to sauce consistency, stirring occasionally, about 4 minutes. Season to taste with salt and pepper (Can be made 1 day ahead; cover and refrigerate).
   
   
2. Potatoes: Melt butter in heavy large saucepan over medium heat. Add 1 1/2 cups onions and saute 5 minutes. Mix in garlic. Add potatoes and saute 3 minutes. Mix in stock. Cook until potatoes are tender and most of liquid is absorbed, stirring occasionally, about 20 mintues. mix in Parmesan and mascarpone. Season to taste with salt and pepper.
   
   
3. Rewarm bacon sauce. Spoon potato risotto onto plates. Drizzle sauce over.
   
4. Serves 4.