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Apple Bacon and Gorgonzola Risotto with Holland House Cooking Wine

Ingredients

Instructions

  1. In a frying pan add Bacon and cook over medium heat until fully cooked 10-15 minutes
  2. Place cooked Bacon on paper towels to absorb the grease, let cool and chop into pieces
  3. Preheat 2 Tbs EVOO in a medium saucepan over medium heat
  4. When oil is shimmering add Shallot and sauté 1 minute
  5. Add Rice and stir for 1-2 minutes until toasted
  6. Add Holland House White Cooking Wine and cook until Wine is reduced or evaporated
  7. Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
  8. When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
  9. Add in Salt, Pepper and stir
  10. Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
  11. During the last 5 minutes of cooking add in the Bacon, Apple, and Gorgonzola
  12. 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
  13. Remove from heat and stir until creamy in texture
  14. Serve immediately
  15. Enjoy!
  16. Notes:
  17. 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.
  18. It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
  19. 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.