Bacon and Potato Risotto
Total Time35 mins
Skill LevelIntermediate
Servings4
Total Time35 mins
Skill LevelIntermediate
Servings4
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Key IngredientHickory Smoked Bacon, Classic Cut, 12oz
AboutFarmland’s quick and easy spin on “risotto” is made with diced potatoes and our Classic Cut Hickory Smoked Bacon.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
6 slice(s) Farmland Bacon, cubed 1 cup(s) finely chopped onion 1 lb. yukon gold potatoes, peeled, cut into 1/3-in. cubes 1/8 Tsp. cayenne pepper 1 coarse kosher salt 1 pepper 1 1/2 cup(s) (or more) of low-salt chicken broth 1/2 cup(s) heavy whipping cream 1/4 cup(s) finely grated parmesan cheese 1/4 cup(s) finely chopped fresh chives
Key IngredientHickory Smoked Bacon, Classic Cut, 12oz
Hickory Smoked Bacon, Classic Cut, 12ozKey IngredientHickory Smoked Bacon, Classic Cut, 12oz
Directions
1In large saucepot over medium heat, add bacon and cook, stirring frequently, until well browned. Transfer to paper towel-lined plate and reserve, leaving bacon fat in saucepot.
2Add onions, cover and cook until soft and translucent, about 7 minutes.
3Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1½ cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are still firm but not raw, adding more chicken broth if dry (mixture should be creamy with some sauce, not dry), about 8 minutes.
4Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives.
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