One of the reasons that I love this risotto is that it is sweet; because of the dried apricots, salty; because of the bacon and creamy because of the brie cheese. Trifecta!
Another reason is that I almost always have the ingredients for this dish. It is simple to make if you follow one rule: do not leave the vicinity of the pan, well within 3 or 4 feet.
1 cup arborio rice (short round grain rice)
1 T butter
1 T oil
1/4 cup onion
1 cup white wine
3-4 cups chicken stock, kept hot in a pan
1/4 c dried apricots, small dice
1/4 c bacon bits
4 oz brie cheese, small chunks
salt and pepper to taste
- In a medium sauce pan, heat butter and oil on medium high heat, saute onions till translucent.
- Add the rice to the pan, coat the rice with the butter/oil and toast till lightly brown.
- Deglaze pan with the white wine and reduce down to almost dry while stirring. Add a ladle of chicken stock, stirring often, let it cook down to almost dry, add another ladle of stock, repeat until you have added 3/4 of your liquid.
- Taste the rice to check the doneness. Stop adding stock when there is still just a little bite to it, there should be a little liquid left though.
- Add the brie cheese pieces and melt into the rice. When it is incorporated, add the apricot pieces and bacon bits.
- Turn off the heat and continue stirring the risotto off and on for about 2 minutes. Then let sit without stirring for another few minutes. It should look thick and creamy now.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.