Risotto by Chef Greg Guthrie – Green Cuisine
2 cups Arborio Rice
2 quarts Hot Veg or Chicken Stock
1 Cup Dry White Wine
2/3 cup Grated Parmesan
3 ounces Butter(about 3/4 stick)
1 finely diced Large Sweet Onion (Barbee Farms)
Vegetable and Bacon Blend
1 lb med diced Paprika Bacon (Grateful Growers)
1 small head of med diced Bok Choy (Wild Turkey)
1 bunch of med diced Spring Onions (Fisher Farms)
3 med diced medium tomatoes (Barbee Farms)
1 cup of chopped pea tendrils (Fisher Farms)
Sautee onion in half of the butter until tender. Add rice and stir until all rice has been coated in butter. Slowly add stock, about 1 cup at a time, stirring constantly. Wait until almost all liquid is absorbed before adding more. Wine can be added at any time during this process(it might take 15-20 minutes). Cook until rice is aldente and mixture is creamy. While the risotto is cooking start rendering the bacon on medium heat. When fat has been rendered and bacon starts to crisp, add the rest of ingredients 1 at a time in order that they appear; cooking each until tender (this won’t take long with the tomatoes and tendrils so add them at the very end). Once the rice is done add the two together and finish by slowly mounting with the butter and cheese until super creamy (not too runny but not too tight). S & P to taste.