- 4 slices good quality bacon, cut into 1-inch pieces
- 1/2 yellow onion, diced small
- 4 cloves garlic, chopped
- 2 cups Arborio rice
- 3/4 cup dry white wine
- 4 cups chicken stock, heated
- 1/2 cup ranch dressing
- 4 tablespoons heavy cream
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh sage
- 6-ounces Maytag blue cheese (about 1 1/2 cups)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped tomato, for garnish
In a large, wide-mouthed pot over medium heat, add the bacon right away and cook evenly, stirring often, until it just begins to crisp. Add the onions and the garlic. Cook this until it becomes aromatic and softens up a bit. Add the rice and stir to coat the rice in rendered bacon fat and cook for about 1 minute, continually stirring. Pour in the wine and stir until its absorbed by the rice. Using a large ladle, add the hot stock in a ladleful at a time, just covering the rice and stirring until the stock gets absorbed by the rice. When rice absorbs the stock, add another ladleful. Continue until the rice starts to look creamy as the liquid is reducing down, about 18 to 20 minutes total. Taste the rice. The grains should be cooked through with some bite left. Add in the ranch dressing, cream, herbs, and blue cheese. Stirring a lot over medium heat, allow all the ingredients to meld together and then pull into a thicker texture. The more you stir the better the results. After the rice becomes a creamy mixture, taste, and season with salt, and pepper, if needed. Transfer the risotto to a large shallow bowl, top with a sprinkling of chopped tomato, and serve hot.
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