birthday dinner part 2: sage mozzarella risotto with turkey bacon

>> Wednesday, June 30, 2010

i adapted this recipe from cooking light based on what we did or didn't have in the kitchen.  it truly was the perfect pairing for the filet mignon i had made with it. the pan sauce for the steaks snuck over to the risotto on the plate and added even more flavor. i know that a lot of people get scared when they see the word risotto (kim) but i promise it's worth the effort. there is nothing more delicious then a hot bowl of cheesey bacon risotto.


4.5 cups low sodium chicken broth
1 tablespoon butter
1/2 cup chopped onion
2 garlic cloves, minced
1 1/4 cups arborio rice
1-2 teaspoons dried sage
6 ounces fresh mozzarella cheese, diced
6 slices turkey bacon, cut into small pieces


bring chicken broth to a simmer in a sauce pan, keeping warm over low heat.  in a dutch oven, heat evoo over medium high heat.  cook turkey bacon until crispy. melt butter in bacon renderings. add garlic and onion, cooking for about 4 minutes.  do not let the garlic burn or you will have to start over. add rice and s&p, cooking for 1 minute. add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next ladle. this process will take anywhere between 20 and 30 minutes. once done, stir in sage and more s&p. remove from heat, add mozzarella and top with crispy turkey bacon.


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