Yummiest I’ve made to date!
Fry 6-8 pieces of organic humanely raised no-nitrate bacon until CRISP, reserving some of the fat unless you just can’t bring yourself to do this…. break into little pieces and do not eat it all. I sometimes do this when I am making breakfast then freeze for later.
Heat 1-2 qts of the broth described below, and nuking it is fine. I have up to two qts ready but I am on a disgusting electric range and so how much I need varies as cook time varies. I miss gas.
- 1-2 qts chicken broth (preferably bone broth, it is so good for you)
Bring to gentle boil then turn down to keep hot.
In large frying pan, put a dollop of olive oil and make the soffrito. Add the following and gentle cook:
- 1 t bacon grease left over from frying the bacon (store the rest in the freezer in ice cubes) OPTIONAL but wow…. unless you are cooking for someone who cannot do this try it even occasionally….
- 2 T olive oil
- 6-8 slices organic humanely raised bacon (or turkey bacon), fried CRISP, then chopped
- 4-6 T Hot Blackened Pepper Pesto — you decide how hot you want it but really, if you can stand heat this will not scream at you but be a nice warmth in your body! You can substitute another hot red blackened chili, of course.
- 1 T organic garlic, chopped
- 2 small or 1 large sweet organic onion, chopped
- 2-3 organic celery stalks (if possible some with leaves), chopped (celery is one veggie you really want to buy organic)
- 3-4 medium carrots, chopped
Cook on medium high, watching it and stirring it. When it is a lovely translucent but still slightly firm veggie mix, add:
- 2 cups organic arborio rice
Slightly brown on higher heat until translucent then add the following:
- 1 pint organic HUB IPA or similar IPA
Simmer high for just a minute to allow the alcohol to blow off a bit, stirring, and begin to slowly add the hot broth. As each round cooks down (do not let burn or get too dry) add another ladle or two of the chicken broth, stirring occasionally — and making sure you do not let burn — until the rice is done. Remove, then add the following and cover for two minutes.
- 1/3 lb oz (or more to taste) finely ground Parmesan cheese
- 3 T butter (again, if you are cooking for someone who needs not to have saturated fat you can add 2 T
- DO NOT ADD SALT UNTIL SERVED; the cheese and spices may be salty enough.
- Black pepper, cumin to taste before serving.
This will feed many people and serves as lunch for us for a couple of days, topped with Toasted Pumpkin Seeds or Toasted Sunflower Seeds. We toast our with a bit of Braggs.
Always organic or non-GMO, humanely raised. It matters!
I am now agreeing to the Creative Commons Attribution-Non-Commercial 4.0 International License, which you can learn more about by visiting the site, or, visit my web page for a more user-friendly summary on my terms.
My images/blog posts can be reposted; please link back to katwritesfood.
Images courtesy Dkatiepowellart. (Me too!)