This is my absolute favorite risotto, well except for one that has truffles, but lets face it when am I ever going to have truffles at home.

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.

Ingredients

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

Method

1. In a medium sauce pan, heat butter and oil on medium high heat, saute onions till translucent.
2. Add the rice to the pan, coat the rice with the butter/oil and toast till lightly brown.
3. 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.
4. 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.
5. Add the brie cheese pieces and melt into the rice. When it is incorporated, add the apricot pieces and bacon bits.
6. 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.

Uncategorized risotto