Sweet Onion Bacon Rice Dish (Printable Version)

# What You'll Need:

01 - 1 cup of Arborio rice

02 - 3 cups of reduced-salt chicken stock

03 - ¼ cup of crisp white wine

04 - 2 strips of chunky bacon, diced into ½-inch chunks

05 - ½ small shallot, chopped fine

06 - 2 garlic cloves, crushed small

07 - 4 tablespoons of sweetened onions, diced tiny

08 - ⅓ cup of finely shredded Parmesan-reggiano

09 - 1 tablespoon of plain butter

10 - 1 tablespoon of premium olive oil

11 - Snipped chives for topping

12 - Salt and pepper as needed

01 - Bring chicken stock to a gentle bubble over low-medium heat and keep it warm throughout cooking

02 - Brown bacon pieces in olive oil till they're crisp (takes about 10 minutes), then set aside on paper towels

03 - Soften the shallots with a tiny bit of salt (takes 1-2 minutes), then throw in garlic and cook another minute

04 - Toss in rice and stir for 2-3 minutes until you can just see a white spot in the middle of each grain

05 - Dump in the wine and stir until it's all soaked up (about 2-3 minutes)

06 - Slowly add warm stock one scoop at a time, waiting till it's absorbed before adding more (takes 20-25 minutes total)

07 - Mix in the sweet onions and bacon bits, pull from heat, stir in Parmesan and butter. Add salt and pepper and sprinkle with chives

01 - Keep your stock warm while you're cooking

02 - Don't let those shallots get too dark

03 - Your rice should still have a little crunch when done

04 - Best eaten right away while it's hot