Ranch Risotto
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
66
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 cloves
Garlic (chopped)2 cups
Arborio Rice3 cup
White Wine (dry)4 cups
Chicken Stock (heated)1 cup
Ranch Dressing4 tbsps
Heavy Cream2 tbsps
Basil (chopped fresh)1 tbsp
Sage (chopped fresh)2 tbsps
Tomato (chopped, for garnish)Directions:
1
In a large, wide-mouthed pot over medium heat, add the bacon right away and cook evenly, stirring often, until it just begins to crisp
2
Add the onions and the garlic
3
Cook this until it becomes aromatic and softens up a bit
4
Add the rice and stir to coat the rice in rendered bacon fat and cook for about 1 minute, continually stirring
5
Pour in the wine and stir until its absorbed by the rice
6
Using a large ladle, add the hot stock in a ladleful at a time, just covering the rice and stirring until the stock gets absorbed by the rice
7
When rice absorbs the stock, add another ladleful
8
Continue until the rice starts to look creamy as the liquid is reducing down, about 18 to 20 minutes total
9
Taste the rice
10
The grains should be cooked through with some bite left
11
Add in the ranch dressing, cream, herbs, and blue cheese
12
Stirring a lot over medium heat, allow all the ingredients to meld together and then pull into a thicker texture
13
The more you stir the better the results
14
After the rice becomes a creamy mixture, taste, and season with salt, and pepper, if needed
15
Transfer the risotto to a large shallow bowl, top with a sprinkling of chopped tomato, and serve hot