Ingredients
- 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
Directions
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.
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