Onion Bacon Parmesan Rice (Print Version)

# Ingredients:

01 - 1 cup short-grain rice (Arborio)

02 - 3 cups chicken stock (reduced salt)

03 - ¼ cup crisp white wine

04 - 2 strips chunky bacon (chopped into ½-inch bits)

05 - ½ small diced shallot

06 - 2 crushed garlic cloves

07 - 4 tablespoons finely diced brown onions

08 - ⅓ cup freshly grated Parmesan cheese

09 - 1 tablespoon plain butter

10 - 1 tablespoon premium olive oil

11 - Snipped fresh chives for topping

12 - Salt and pepper as needed

01 - Get the chicken stock nice and hot in a pot over low flame until bubbling gently

02 - Fry bacon with olive oil till crunchy for about 10 minutes, then move to paper towels

03 - Toss in shallots with a tiny bit of salt, cook till soft for 1-2 minutes, then throw in garlic for another minute

04 - Dump in rice and stir for 2-3 minutes until each grain shows just a tiny white center

05 - Splash in wine and let it soak up completely for 2-3 minutes

06 - Slowly add warm stock one scoop at a time, waiting till liquid vanishes before adding more, for about 20-25 minutes total

07 - Mix in onions and bacon pieces, pull off heat, fold in cheese and butter. Add salt and pepper, sprinkle with chives

01 - Keep your stock hot the whole time you're cooking

02 - Don't let the shallots get too dark

03 - The rice should still have a tiny crunch when done

04 - Best eaten right away while still steaming