Disclosure: I’m honored to be partnering with United Dairy Industry of Michigan in order to bring you delicious dairy recipes that your whole family will love! As always, all opinions are my own.
Creamy, tender risotto blended with sharp cheddar cheese, crispy bacon and kale.
If risotto is one of those lovely dishes that you only order in a restaurant, I’m here to tell ya, you can make this at home. It’s easy. Many people are completely intimidated by making this Italian rice dish. I think because it’s not a set it and forget it type of recipe. And that’s what we like right? Low maintenance? Wouldn’t it be great if dinner would just make itself? Yes, you do have to babysit risotto. But, it doesn’t take that long to make, and stirring rice certainly isn’t that difficult. Grab a glass of wine, or whatever your favorite beverage is, and settle in to enjoy it while your masterpiece risotto dish comes together.
This particular risotto has the tangy flavor of sharp cheddar, which also makes it oh so creamy, along with the saltiness of bacon and some delicious kale. Most people I know love cheese. It’s great for snacking, great for a quick easy appetizer, and amazing added to your meals. But did you know that cheese has multiple health benefits as well? Look here to find all the benefits of cheese and dairy.
Since we know we have to babysit the risotto, it’s important to have all of your ingredients ready to go. So the first step is to do that. Get the bacon cooked and chopped, have the arborio rice measured, the cheese grated, the chicken broth ready, the kale chopped, etc. I like to cook my bacon in the oven. No splattering on my stove. Bake it at 350 on a baking sheet for 20-30 minutes depending how crisp you like it. Easy and less mess.
Once you have everything ready and at your fingertips (and don’t forget that glass of wine), start with melting the butter, then add the rice.
Sautee’ the rice for about two minutes. Then, add 1 cup of chicken broth and stir until the rice has absorbed it. You’ll notice that as the rice absorbs it, it will be a little thicker and want to stick to the pan. That’s when it’s time to add more broth. Continue adding 1 cup of broth at a time, and stirring until the rice absorbs it.
After all the broth is added and absorbed, the rice will be creamy and tender. At this point, reduce the heat and add the shredded sharp cheddar. Add it slowly and stir until it’s all melted. Next, add the bacon, and finally the kale.
- 4 Tbs butter
- 2 cups arborio rice
- 6 cups chicken broth
- 1 12 oz pkg bacon, cooked and crumbled
- 8 ounces sharp cheddar cheese shredded
- 1 1/2 cups kale stems removed, roughly chopped
- Melt butter in a large skillet
- Add rice and sauté for 2 minutes.
- Add 1 cup of broth and stir constantly until absorbed.
- Continue adding broth, 1 cup at a time, until absorbed, and all the broth is used up.
- Reduce heat and add cheddar in batches, stirring until melted.
- Add bacon, stir.
- Add kale, stir and cover until wilted, about 5 minutes.