You guys are going to love this Apple Bacon and Gorgonzola Risotto made with Holland House Cooking Wine! This is the perfect meal for around the Holidays! It’s creamy, comforting, and so savory! This is a sponsored post written by me on behalf of Holland House Cooking Wine.
The holiday season calls for comfort food and entertaining. Holland House’s BOLD boost of flavor can elevate any dish, especially in this Risotto I made!
If you’ve been following the blog for a while then you’re probably well aware that one of my all-time favorite meals to make is Risotto! I love making it because it’s so versatile.
Today I decided to try a new experiment with Risotto by adding Bacon, Gorgonzola, and Green Apple into the mix. The flavors of all the ingredients mixed together all come together in complete harmony, leaving you wanting more after every bite!
Now the whole Risotto process is very simple to make. Start by heating a sauce pan over medium heat with EVOO. When the oil starts to shimmer add the Shallots and sauté for 1 minute.
Add in the Arborio Rice and stir 1-2 minutes until toasted. Add the Holland House White Cooking Wine and cook until wine is reduced or evaporated. Holland House Cooking Wines are the great way to stir in bold flavor especially for this risotto, as the flavors hold up in high heat.
Add in 1/2 cup Vegetable Stock and stir(it’simportant to keep stirring so the rice doesn’t stick to the pan). When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock.
Add the Salt, Pepper, and stir. Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
During the last 5 minutes of cooking stir in the Bacon, Apples, and Gorgonzola.
Taste the rice and when you are 1 minute before reaching the right bite “aldente” (meaning rice should be tender but still firm to the bite), add Pecorino Romano and Butter. Remove from heat and stir until creamy.
I hope you guys love this Apple Bacon and Gorgonzola Risotto as much as we did! It’s:
Perfect for the Holidays
Creamy
Comforting
Savory
and Insanely Delicious!
Holland House Cooking Wines are available in five flavor-boosting varieties including Marsala, Sherry, White, Red, and White with Lemon. I’m definitely going to be trying out all of these, more recipes to come!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up. 🙂
Cheers!
Be sure to follow Holland House on Facebook and Pinterest for more delicious recipes and tips! Visit the Holland House website to download a redeemable coupon for your next grocery store visit.
Holland House has recipes and quick tips on their site and label! Did you know you can replace 1/3 cup of water with Holland House White Cooking Wine when boiling rice to create amazing flavor? Or, you can add a boost to roasts and other beef and pork favorites with Holland House Cooking Wine– it imparts rich, robust flavors.
Apple Bacon and Gorgonzola Risotto with Holland House Cooking Wine
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2
- Category: Main Dish
- Cuisine: Italian, Gluten Free
Ingredients
- 4 slices Applewood Bacon
- 2 Tbs EVOO
- 1 Shallot finely chopped (about 2 Tbs)
- 1 cup Arborio or Carnaroli Rice
- 1/2 cup Holland House White Cooking Wine
- 2 cups heated Vegetable Stock
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 cup chopped Green Apple
- 2 Tbs Gorgonzola
- 1/4 cup shredded Pecorino Romano
- 2 Tbs grass fed Butter
Instructions
- In a frying pan add Bacon and cook over medium heat until fully cooked 10-15 minutes
- Place cooked Bacon on paper towels to absorb the grease, let cool and chop into pieces
- Preheat 2 Tbs EVOO in a medium saucepan over medium heat
- When oil is shimmering add Shallot and sauté 1 minute
- Add Rice and stir for 1-2 minutes until toasted
- Add Holland House White Cooking Wine and cook until Wine is reduced or evaporated
- Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
- When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
- Add in Salt, Pepper and stir
- Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
- During the last 5 minutes of cooking add in the Bacon, Apple, and Gorgonzola
- Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Pecorino Romano and Butter
- Remove from heat and stir until creamy in texture
- Serve immediately
- Enjoy!
- Notes:
- Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
- It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
- If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.
This is a sponsored post written by me on behalf of Holland House, however all opinions expressed are my own.
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