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Taleggio, an Italian soft cheese, gives this risotto a distinctly rustic flavor that goes beautifully with the smokiness of the bacon.

Marco Cappetta, Lake View Terrace, CA
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Warm oil in a large saucepan over medium heat. Add onion and bacon and cook, stirring often, until starting to brown. Add rice to pan and stir to coat in oil. Pour in wine and cook until evaporated, about 3 minutes.

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  • Mix 2 cups hot water into broth and stir into rice in 1/2-cup increments (let each absorb before adding next). Stir, adding more hot water if needed, until rice is tender, 15 to 20 minutes.

  • Remove from heat and quickly stir in cheeses, salt, and pepper. Top with a sprinkle of chives.

Chef's Notes

Note: Nutritional analysis is per 1-cup serving.

Nutrition Facts

514 calories; calories from fat 54%; protein 19g; fat 31g; saturated fat 12g; carbohydrates 41g; fiber 2.3g; sodium 1066mg; cholesterol 39mg.
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