Ingredients
- 1/2 pound bacon cut into ½-inch strips and cooked until crisp, strained and set aside
- 3 tablespoon reserved bacon fat
- 1/4 cup extra virgin olive oil
- 1 cup medium-size onion, cut into small dice
- 2 cup garlic cloves, peeled and minced
- 2 pound zebra or green tomatoes, cut into large dice
- 3 cup arborio rice
- 1/2 cup dry white wine
- 6 cup chicken or vegetable stock
- 4 tablespoon butter, softened
- 1 cup grated Parmigiano Reggiano cheese
- 1 cup Crispy bacon reserved for garnish
- 1/2 cup thinly sliced chives for garnish
- 1/2 cup Salt and freshly ground black pepper to taste
Preparation
Baking Directions:
In a 10- to 12-inch sauté pan, heat extra virgin olive oil and reserved bacon fat until almost smoking then lower heat, add onion and garlic, and cook until soft and translucent, but not brown.
Add diced tomatoes, season with salt and pepper, and cook an additional 5 minutes until tomatoes begin to soften.
Add the rice and stir for 2 minutes.
Add white wine, then add 4 to 6 ounces of stock (a little at a time) and cook stirring frequently until the liquid is absorbed.
Continue stirring, adding stock a ladleful at a time, waiting again until liquid is absorbed each time before adding more.
Cook until rice is tender and creamy, yet still al dente, about 18 to 20 minutes.
Remove pan from heat, add in butter and cheese, and stir vigorously until well mixed.
Season with salt and pepper, divide among 6 small bowls and top with crispy bacon and chopped chives.
