Pellie Grobler – Sweet Corn and Bacon Risotto

Pellie Grobler – Sweet Corn and Bacon Risotto

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Pellie Grobler –

Sweet Corn and Bacon Risotto

Pellie Grobler –

Sweet Corn and Bacon Risotto

Tyd:

30 – 40 Min

Bedien:

6 Persone

Vark

Bestanddele:

2 ½ Cups corn kernels from about 4 corn cobs

4 Slices bacon chopped

1 Whole shallot minced

1 Clove garlic minced

1 ½ Cups Arborio rice

2 Tbs B-well Olive oil

6 Cups chicken stock

1 Tbs Sweetcorn

1 Tbs Cream cheese

1 ¼ Tsp salt

¼ Tsp pepper

  • In a large, heavy pot, fry the bacon in B-well olive oil until crisp.
  • Remove and drain on a paper towel. Pour off grease, reserving 1 tbsp in the pot.
  • To the hot bacon grease, add the minced onion, sweet corn and garlic.
  • Sauté until soft – about 2 minutes.
  • Add the rice and stir to make sure each kernel of rice is coated with grease.
  • Cook for 3 minutes.
  • Add the chicken stock, about 1/2 cup at a time, to the rice.
  • Bring up the heat to medium high and make sure each addition of stock is thoroughly absorbed before adding more. This process should take about half an hour – don’t rush it!
  • When all the stock has been absorbed, add salt and pepper. Stir well.
  • Serve risotto with sweetcorn & cream cheese mixed and bacon on top.
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