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.