Creamy Chicken and Bacon Risotto

This creamy chicken and bacon risotto is a delightful blend of savory flavors, featuring tender chicken, crispy bacon, and a rich, creamy texture from heavy cream and Italian cheese. The comforting rice base makes it a perfect main course for any dinner. This dish respects traditional risotto cooking methods while adding a creative twist with the inclusion of bacon and cream, creating a decadent meal that is sure to impress.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup cooked chicken, diced
• 4 strips bacon, chopped
• 1/2 cup white wine
• 1 cup Italian cheese, grated
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pan.
2. Add the butter to the skillet and melt it in the bacon fat. Sauté the onion until translucent, then add the garlic and cook for an additional minute.
3. Stir in the Arborio rice and toast it for about 2 minutes until slightly translucent.
4. Pour in the white wine and let it simmer until mostly absorbed.
5. Gradually add the chicken broth, one ladle at a time, stirring continuously until each addition is absorbed before adding the next. This should take about 18-20 minutes.
6. Once the rice is creamy and al dente, stir in the heavy cream, cooked chicken, and grated Italian cheese. Mix well until the cheese is melted and the risotto is creamy.
7. Fold in the crispy bacon and season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.