Risotto with Greens and Bacon

Here's a little something I dreamed up to use up some leftover kale & broccoli rabe we had in the fridge. On top of using those up, I also wanted something very comforting because Matt has been a little under the weather with a cold. I count a big bowl of creamy risotto right up there with the best of the comfort foods.

Don't be scared off by risotto. I often hear people say they don't want to make it because of all the time & stirring it takes. Really you don't have to stir every minute its cooking. Just stir it from time to time while you are doing other things around the kitchen & it'll turn out just fine. Truly, its worth that little bit of effort & 20 or so minutes it takes to cook.
By cooking the greens right along with rice in this ricotto you give them plenty of time to get tender and lose any bitterness. The rest of the flavors of this dish are quite simple, garlic, onion, smoky bacon & Parmesan, but they blend together so well & compliment the greens. Matt absolutely loved it, he even said it would be just as good without the bacon...well, I did tell you he was sick.

Risotto with Greens & Bacon

2 strips bacon, chopped
4 c chicken stock
1 T olive oil
1/4 c chopped onion
2 cloves garlic, minced
3/4 c arborio rice
1 bunch greens such as kale, swiss chard or broccoli rabe, if using kale remove any large stems, chop into 1 - 2 inch pieces
1 oz Parmesan, grated

Cook the bacon until crispy. Drain on a paper towel & set aside.

Put the chicken stock in a pot & bring to a simmer. Keep at a simmer while cooking the risotto.

In a large heavy pot heat the olive oil over medium-high heat. Add the onion & garlic & sauté until the onion is just translucent. Reduce heat to medium-low. Stir in the rice then cook while stirring for one minute until coated with oil. Add 1/4 cup of the chicken stock & stir until completely absorbed. Add the greens & one more 1/4 cup of stock, once again stir until the stock is completely absorbed. Continue adding the stock 1/4 cup at a time, only adding each addition when the previous is absorbed. When you have used almost all the stock the rice should be tender but still have a slight bite to it. Turn off the heat & add the last 1/4 cup of stock & the grated Parmesan. Stir until the cheese is melted. Either stir in the bacon or serve sprinkled on top . Top with more Parmesan if you wish.

2 servings

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