Good evening, everyone! Things are maintaining here at the Anderson household- My other half is on his last leg of the world tour, the kids and I are still in one piece, the house is still standing, and good wholesome food is still happening! We have lots to be grateful for. Thank you, Springdell!
So on to today’s meal. I had to add “The Busy Mom’s Version” to the title description because I honestly haven’t made a really great risotto since before my kids were born. It requires a level of attention that I always seem to lack, and this effects the final outcome. Too much stock, things get soupy rather than creamy, not enough, the rice doesn’t absorb enough, can burn, etc. Tonight was no exception as I’ll share in a moment. I am fortunate that despite not getting a really great risotto, really good still works round these parts.
Since it’s just me and the boys, I made 2 generous servings, heavy on the asparagus (because it’s yummy!) I started by bringing about 3 cups of chicken stock to a gentle simmer with about 1/2 teaspoon of curry powder.
Meanwhile, I put some olive oil in my skillet and added my small chunk of Springdell bacon ends. I chopped up the “hammier” parts of the bacon and left the chewier white fat in larger chunks to pick out once it was cooked down.
This is the point at which “great” transformed to “good”. As I was rendering the fat, my five year-old called needing help putting a toy back together. I made the mistake of leaving the pan on the heat and my ends began to char, 5 minutes instead of my usual 3. Oops. Can’t stop now!
So in went my onion, and garlic. After a few minutes, I stirred in my rice and stirred it for about a minute to coat it with the fat from the bacon ends. Then, in went the asparagus stalks (not the tips just yet). Next, the splash of white wine, and a stir until it evaporated. 
My hot stock went in a little at a time as I stirred and as the liquid absorbed. At about 15 minutes it starts to look creamy and just about al-dente. I threw the asparagus tips in, and cooked for about 5 minutes more.
I removed it from the heat and added cold Amish Roll butter with one final stir for optimal creaminess. Despite the little flecks of charred bacon ends, and it not being my creamiest risotto in the bunch, it was still quite good! Imagine this recipe in a household with focus! Hope you like it!
- 3 cups chicken stock
- 1 tablespoon olive oil
- 1 small chunk of bacon end, maybe the size of 1/4 cup (Hammier parts diced, white chewier fatty parts left whole)
- 1 clove minced garlic
- 1/4 cup onion, diced
- 1 bunch of asparagus, tips set aside, woody stalks removed, tender stalks cut into 1 inch pieces on the bias
- 1/2 cup of arborio rice
- 1/3 cup dry white wine
- 1 tbsp Amish Roll Butter
- 1/4 cup shredded Parmesan cheese
- Bring the stock and curry powder to a gentle simmer in a medium saucepan.
- Meanwhile, in a large skillet on medium, heat your oil and add the bacon ends, stirring for a few minutes until the fat begins to melt.
- Add the onion and garlic and stir for 2-3 minutes more before adding the rice.
- Stir the rice for 1 minute until coated with the bacon fat. Add the white wine and stir for another minute or two until evaporated. Add the asparagus stalks (not the tips just yet).
- Over a solid medium heat, begin to add the hot broth mixture to the skillet a little at a time while stirring the rice as it absorbs the broth. Continue this, about a cup at a time, until about the 15 minute mark. Add the asparagus tips and continue to stir until the liquid is just about absorbed by the rice. (18-20 minutes total)
- Remove the pan from the heat and stir in the butter. Remove the large white pieces of the bacon ends before serving, serve immediately.
- If your broth is absorbed long before the 18 minute mark, water may be used to supplement.