Just got back from 10 days in AZ with The Fam. It was Spring Break for The One Still at Home, so we headed to Mesa for some R&R, to take in some Chicago Cubs Spring Training, and to spend some time with The One Who Left Me for Higher Learning. We had a great time (except for Still at Home stuck in bed for 3-days with the flu)! We ate at our favorite restaurants, laid out by the pool, watched a BUNCH of baseball, and celebrated The Hubs' 50th birthday! I thought about posting all of our trip pictures here like an old school slideshow... remember when people used to do that when they'd return from a trip? ..."and this was Aunt Martha standing next to the giant buffalo.." Anyway, fear not, I only posted a few pics (the rest are all on Instagram if you're a glutton for punishment).
After being away, it was good to get back in the kitchen! This week I came up with Beer, Bacon & Smoked Gouda Risotto. I hadn't planned on eating much this week to make up for EVERYTHING I did eat last week, but knowing that I needed a recipe to post I just went for it. I actually made it with stuff I already had in the kitchen... that was just pure dumb luck! A quick shout-out to our friends Bill & Taffi for buying a case of Shock-Top beer, not loving it and passing it on to us! I don't love it either but I'll definitely use it for cooking!
PS. My 'Rents are headed down this week! Looking forward to cooking up a storm for them! Recipes to follow.... for now, here's the risotto:
Yield: 8 (1 cup) servings
- 2 slices bacon
- 1 tablespoon butter
- ½ a small onion, chopped
- 2 garlic cloves, minced
- 2 cups uncooked Arborio rice
- 12 oz bottle of beer
- 5 cups chicken broth
- 1 ½ oz Parmesan cheese, freshly grated
- 1 cup shredded Smoked Gouda (I may have used a bit more than that)
- ¼ teaspoon cayenne pepper
- kosher salt and fresh cracked pepper
- Cook bacon is a large sauté pan. When bacon is crisp, remove from pan and set aside.
- Place the butter in sauté pan with remaining bacon grease and return to medium-low heat until butter is just melted. Add onions and cook 3-5 minutes until the onions are translucent. Add the garlic and cook for another minute until garlic is fragrant. Add the rice and stir to combine. Cook an additional 2 minutes, stirring throughout.
- Pour in the beer and turn the heat up to high until the beer begins to simmer. Reduce heat back to medium-low and add ½ cup of the chicken broth. Stir until the liquid dissolves and then add another ½ cup. Repeat until all the broth has been added and the rice is creamy and al dente.
- Remove the rice mixture from the heat and add the cheeses, bacon, cayenne pepper, salt and pepper to taste. Stir until thoroughly combined and serve.
(Recipe #13 of 52)