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!
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.
More Risotto Recipe:
- Lemon Asparagus Risotto
- Porcini Risotto with Truffle Oil
- Broccoli Gorgonzola Risotto
- Easy Shrimp Risotto with Peas
- Butternut Squash and Sage Risotto
- Fennel Mushrooms Lemon and Mint Risotto
- Brown Butter Scallops with Parmesan Risotto
Apple Bacon and Gorgonzola Risotto with Holland House Cooking Wine
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Italian, Gluten Free
- 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
- 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
- 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.