Summer Corn Risotto with Bacon

ACTIVE TIME: 45 MIN. I TOTAL TIME: 45 MIN. I SERVES: 4

Ingredients:

• 3 tablespoons of butter
• 4 cloves of garlic, minced
• 1 yellow or sweet onion, finely diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine, I used a Sauvignon Blanc
• 2 cups of fresh or frozen corn
• 1 can of green chilies
• 4 – 6 cups of chicken broth
• 1/2 cup freshly shredded sharp cheddar
• 1/2 cup grated Parmesan
• 2-3 green onions, sliced
• 4-6 slices of bacon, chopped
• Salt and pepper, to taste

Instructions:

1. Start by sautéing the diced onions with butter over medium heat.
2. When the onions become translucent, add the minced garlic, corn and half the can of green chilies. When the garlic is fragrant (1-2 minutes), stir in the Arborio rice and continue to sauté on medium-low heat for 5-10 minutes. Stirring frequently to toast the rice.
3. Add the 1/2 cup of white wine and allow most of the liquid to evaporate, continuing to stir frequently.
4. Slowly add the chicken broth to the rice 1/2 cup at a time – continually stirring and allowing the rice to soak up most of the liquid before adding more. Repeat this step until rice is Al dente and creamy. This will take about 20-25 minutes.
5. To finish the risotto, gently fold in the cheeses, green onions, bacon and the rest of the canned green chilies. Season with salt to taste.
6. Serve with more crumbled bacon and sliced green onions.