- 5 to reduced-sodium chicken broth 1.25 to
- 51⁄2 cups or Homemade Vegetable Stock 1.375 L
- (see recipe, page 90)
- 6 slices bacon, chopped
- 1 tbsp butter 15 mL
- 1 onion, finely chopped
- 11⁄2 cups fresh or thawed frozen corn kernels 375 mL
- 2 cloves garlic, minced 2
- 2 cups short-grain white rice, such as 500 mL
- Arborio (see tip)
- Salt and freshly ground
- black pepper
- 2 cups cherry tomatoes, halved 500 mL
- 1 cup freshly grated Parmesan cheese 250 mL
- In a large saucepan, bring broth to a boil; reduce heat and let simmer. Meanwhile, in another large saucepan, sauté bacon over medium-high heat until lightly browned but not crispy. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Drain off fat and wipe out pan with paper towels.
- Add butter to the pan and melt over medium heat. Sauté onion and corn for 5 minutes or until tender. Add garlic and sauté for 15 seconds or until fragrant. Add rice and stir to coat. Return bacon to pan and add 4 cups (1 L) of the broth, 1⁄2 tsp (2 mL) salt and 1⁄4 tsp (1 mL) pepper. (Remove the remaining broth from the heat.) Bring rice mixture to a boil; reduce heat to low, cover and simmer for 10 minutes. Uncover, stir thoroughly, then stir in tomatoes. If liquid is mostly absorbed, add another 1 cup (250 mL) broth.
- Cover and simmer, stirring occasionally, for 10 minutes or until liquid is almost absorbed and rice is still slightly firm to the bite. Remove from heat and stir in Parmesan and enough of the remaining broth to make it creamy. Taste and adjust seasoning with salt and pepper, if desired. Cover and let stand for 10 minutes or until rice is tender.
- Serves 6 to 8.
- Tip: If you use a salt-free stock or broth, you may want to add more salt. Salt is, in any recipe, a matter of personal preference, so feel free to increase or reduce the quantities we suggest. Before adding more salt at the end of the cooking time, be sure to taste the dish first, as the bacon and Parmesan contribute quite a lot of salt.
- Tip: Short-grain rice is essential to a smooth and creamy risotto. You won't get the same velvety finish if you try to make risotto with long-grain rice, such as basmati, converted or jasmine. Short-grain rice, such as Arborio or Carnaroli, is sometimes labeled "risotto rice."
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