Bacon Risotto with Riverbench Rose of Pinot Noir

Bacon Risotto with Riverbench Rose of Pinot Noir

There’s something about the salty and smoky flavors of bacon that makes it a really delicious match for rose. This risotto is so simple to make and is a great side or a yummy and simple meal all on its own. For an interesting twist, try an earthy and gooey taleggio cheese in place of the parmesan.

• 1 small onion, minced
• 2 garlic cloves, minced
• ½ lb. thick bacon, diced
• 1 tbsp. olive oil
• 1 cup Arborio rice
• ½ cup dry white wine
• 4 cups warm chicken stock
• 1 fresh tomato, chopped
• 1 handful baby arugula
• 1 cup parmesan cheese
• Salt and pepper to taste

In a heavy pot, heat the oil over medium heat. Add the bacon and cook until crisp. Remove and drain on a paper towel.

Pour out some of the bacon fat and add the onion. Gently cook until soft, about 4 minutes, then add the garlic and cook a minute more. Add the rice and stir, cooking for about 2 minutes until warm. Add the wine and stir. Cook until the wine is completely absorbed, about 5 minutes.

Add the chicken stock, ½ cup at a time, stirring and cooking until the rice absorbs the liquid each time. You’ll want to cook until the rice is just al dente. Add the tomato and cook 2 minutes, then stir in ¾ of the cooked bacon with the arugula and cheese. Season with salt and pepper.

Serve, topping with remaining bacon crumbles.