Sweet summer corn and crispy bacon take classic creamy risotto to another level in this Bacon & Corn Risotto...
When I think of comfort food, I automatically think of creamy risotto. Forget chicken noodle soup or mac 'n cheese (although I do love those too).
But if I am craving a warm bowl or plate of comfort, risotto is by far my go-to.
I love risotto for it's versatility as well. The arborio rice is like a blank canvas for whatever seasonal flavors or veggies happen to be plentiful and at their peak at that time. The flavor possibilities are endless! :)
Many people I know are intimidated by the whole cooking process of making risotto, but don't be! Once you have the technique down (and when I say technique, I mean scooping ladles of heated broth a little at a time into a large skillet- easy, right?), you will want to make risotto all the time.
This Bacon & Corn Risotto is a perfect dish for end of summer with it's combination of sweet, fresh corn (which is everywhere & cheap right now!) and smoky and salty bacon...
Bacon & Corn Risotto
by
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Ingredients (4 servings)
- 5-6 slices of crispy bacon, cooked (reserve the grease & drippings)
- 1 32oz carton of low sodium chicken broth (about 4 cups)
- 1 small onion, finely chopped
- 1 tbsp reserved bacon grease
- 1 tbsp olive oil
- 3/4 cup arborio rice
- 1/2 cup nonfat plain yogurt or Greek yogurt
- Cooked kernels from 2 ears of fresh corn
- Salt & pepper, to taste
Instructions
Cook your bacon using your preferred method. I prefer to bake mine- CLICK HERE for my how-to on How to Bake Perfectly Crisp Bacon. No matter how you cook it, be sure to reserve some of the bacon grease.
Pour the chicken broth into a large saucepan. Over medium-low heat, start to slowly heat the broth to a low simmer.
Heat the olive oil and reserved bacon grease over medium heat in a large dutch oven or large deep skillet. Then add in the onion and saute for a quick minute or two.
Add the arborio rice to the onion. Saute for another 1-2 minutes to slightly toast the rice.
Using a ladle, scoop in one ladle full of the chicken broth. Cook and stir over medium-low heat until all the liquid is absorbed.
Continue doing this- ladling in the broth, stirring until absorbed until you have used all the chicken broth. This entire process should take between 30-35 minutes.
Once your risotto has absorbed all the liquid, stir in the fresh corn kernels and stir to heat through for 2-3 minutes. Remove from the heat and then stir in the plain yogurt until creamy.
Season with salt and pepper to taste.
Top each serving with a generous sprinkle of the chopped bacon.
Enjoy!
**Note- Because I get asked this question often, I would not suggest substituting the arborio rice with regular rice. Regular rice has different starches and your dish will not turn out nearly as creamy and hearty. Arborio rice is more expensive, but this is one dish where I would not recommend a more budget friendly alternative. It is worth the little extra money- trust me! ;)
**Note- Because I get asked this question often, I would not suggest substituting the arborio rice with regular rice. Regular rice has different starches and your dish will not turn out nearly as creamy and hearty. Arborio rice is more expensive, but this is one dish where I would not recommend a more budget friendly alternative. It is worth the little extra money- trust me! ;)
I just loved everything about this risotto dish! From flavors to the contrasting textures- crisp corn, creamy rice, and crispy bacon- it is AH-mazing, folks. :)
Are you a risotto novice or an old pro? What are your favorite flavor combinations in a homemade risotto?
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