How terrifying is this? Yikes. I’m gonna have to give it a go just for laughs. :)
Risotto With Maple Glazed Bacon. Doesn’t that sound good?
Oh yes, it is good! The Maple Glazed Bacon could be served with anything. So crisp, sweet and smoky all at once, it is super delicious. The bacon gets baked in the oven, so it’s easy and mess free to boot.
So you take that gorgeous bacon and serve it alongside a creamy risotto, which contains a splash of sherry and good dose of Parmesan and pecorino, and you have one mighty fine meal. I served some buttered green beans alongside to add a pop of color to the plate.
6 slices bacon
1/4 cup (125ml) pure maple syrup
6 cups (1.5 liters) chicken stock, hot
1 onion, finely chopped
2 cups (400g) arborio rice
1/2 cup (125ml) dry sherry
1/2 cup (40g) Parmesan, grated
1/2 cup (40g) shaved pecorino
1. Preheat oven to 325℉/160℃.
2. Combine the maple syrup and bacon in a small bowl and toss to coat.
3. Place coated bacon on a baking sheet lined with parchment paper and bake for 8 to 10 minutes or until golden, crisp and caramelized. Set aside and keep warm.
4. Melt the butter in a saucepan over medium heat. Add the onion and cook for 5 minutes or until softened.
5. Add the rice and sherry and stir for 1 minute until the sherry is absorbed.
6. Gradually add the hot stock, 1 cup (250ml) at a time, stirring continuously for 25 minutes or until the stock is absorbed and the rice is tender.
7. Remove risotto from the stove. Stir in the Parmesan and season with salt and pepper.
8. Divide risotto between bowls and top with the bacon and shaved pecorino.
Recipe from Donna Hay Magazine
Welsh singer Cate Le Bon released her third album, “Mug Museum”, back in November. Kind of quirky and very captivating.
There is something about the syncopation in ‘Duke’ that I find irresistible. Love that sweet, clear voice, too, and the way it gets crazy high at the end of the song.