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Italian Bacon and Tomato Risotto Recipe

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This recipe for Italian Bacon and Tomato Risotto is from The Doherty Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces prosciutto (or bacon, which is more economical)
1 medium onion, chopped
1-1/2 cups uncooked long grain rice
1 cup cherry tomatoes, halved (or grape tomatoes, which I think are sweeter)
2 cups chicken stock or broth
1 cup half n half
2 tbsp fresh parsley or 1/2 tsp dried parsley
1/2 cup grated Parmesan cheese
Directions:
Directions:
Cook onion and prosciutto or bacon in a large skillet over medium heat until meat is crisp, stirring occasionally. Drain off excess fat. Add rice, broth and half & half. Bring to a boil, reduce heat to a slow simmer, cook and stir until liquid is absorbed and rice is tender, about 20-25 minutes. You have to stir this basically the entire time to get perfect risotto. Stir in 1/4 cup of the Parmesan, the tomatoes and the parsley. Remove from heat, cover and let sit for 5 minutes. Put into a pretty serving bowl, sprinkle with remaining Parmesan and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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