Smoky Corn Risotto

• 6 slices of bacon
• 6 green onions, chopped
• 1 large shallot, minced
• 2 cloves of garlic, minced
• 1 c. Arborio rice
• 1 c. dry white wine
• 1 quart chicken broth
• 4 tbsp. butter
• ¼ c. parsley flakes, chopped
• ⅓ c. Parmesan cheese, grated
• 1 ½ c. canned corn kernels, drained

In a large saucepan, fry bacon until crispy. Remove bacon from pan and set aside.

Pour off half of the bacon fat and add onions, shallots and garlic. Cook 5 to 6 minutes or until tender. Add rice; cook for 3 minutes or until you hear a clacking noise (similar to glass beads knocking around). Add wine and stir constantly until the wine is absorbed. Add chicken broth one cup at a time; only adding the next cup after the first is completely absorbed. Continue this process until all chicken broth is absorbed and rice has a creamy consistency; about 20 to 25 minutes.

Remove from heat; stir in butter; parsley flakes, Parmesan and corn. Garnish with additional parsley flakes and crispy bacon.