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Caramelized Onion Risotto W Corn Bacon

List of Ingredients




aramelized Onion Risotto With Corn And Bacon

3 medium ears Silver Queen corn
7 tablespoons unsalted butter, divided
3 large Vidalia or other sweet onions, sliced
4 ounces bacon, cut into 1/4-inch strips
8 cups chicken stock
1 medium onion
1 carrot
1 celery rib
2 cups arborio rice
1 cup white wine
1/4 cup freshly grated Parmesan cheese
Fresh chervil sprigs for garnish, optional

Preheat oven to 350 degrees or prepare grill. To prepare corn for
roasting or grilling, pull back the husks and remove the silks.
Replace husks and soak briefly.

Grill or roast corn for about 15 minutes, turning occasionally, until
kernels are tender. Let cool slightly, then remove husks and cut off
kernels into a bowl. Set aside, and reserve cobs.

Melt 3 tablespoons of butter in a large nonreactive saucepan. Add
Vidalia onions and cook over high heat, stirring constantly, until
brown and crisp, about 3 minutes. Transfer to paper towels to drain.
Pour off all but 2 tablespoons of fat.

In another large saucepan, bring corn cobs and chicken stock to a
boil and keep warm.

Heat bacon fat. Finely chop medium onion, carrot and celery in a food
processor. Add to bacon fat and cook over medium-high heat, stirring
constantly, until soft, about 3 minutes. Add rice to same pan and
stir until rice is evenly coated with fat. Add white wine and stir
constantly until almost all the liquid has been absorbed, about 2
minutes. Stir in corn, Vidalia onions and bacon.

Add 1 cup of chicken stock to rice and cook over medium heat,
stirring constantly until absorbed. Continue to add stock gradually,
stirring constantly until all the stock is absorbed.

Cook until rice is tender, about 25 minutes. Stir in Parmesan cheese
and 4 tablespoons butter.

Season with salt and pepper. If rice is sticky, add more stock.

Note: This risotto can be served on its own or as a side dish. You
can reduce the fat by altering the amount of bacon, if you choose.

Makes 4 servings.

Per serving:
fats: 48 grams (40% of calories)
calories: 1,073
cholesterol: 103 milligrams
carbohydrate: 117 grams
protein: 30 grams
sodium: 874 milligrams

FROM NANA'S




Recipe