Wednesday, October 16, 2013

Maple Bacon Pumpkin Risotto

It's a bacon theme tonight... Please forgive me... but seriously... it is bacon!  And risotto. 

Maple Bacon Pumpkin Risotto
From Pineapple and Coconut

1/2 pound of thick sliced bacon
2 cups of apple juice (or cider)
4 cups of chicken or vegetable stock
2 leeks, white and green parts only (diced)
1 small onion diced
4 garlic cloves (minced)
2 cups Arborio rice
1 cup dry white wine
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cup pumpkin puree (fresh or canned, NOT pie filling)
2 tablespoons pure maple syrup
Grated Parmesan cheese

In a medium saucepan combine stock and apple juice or cider and set over low heat.

In a stock pot cook the bacon over medium heat until crispy.  Remove to paper towels.   Remove all but 2-3 tablespoons of bacon fat and add onion and leaks and saute and saute until starting to caramelize.  Add in the garlic and nutmeg and and saute until fragrant.  Add in the rice and white wine and stir until the wine is cooked down.  Turn the heat under the stock to medium.  Add in 1/2 cup of stock mixture to the rice and stir until absorbed.  Repeat with 1/2 cup at a time, stirring well after each addition, until rice is al-dente.  You may not use all of the stock although I did.  Mix in the pumpkin puree and the maple syrup.  Season to taste with salt and pepper.  Stir in bacon and serve immediately.  Top with grated Parmesan. 

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