Hub IPA-Bacon-Sugar Chili Risotto

W16 4 2 TFK HUB IPA  019

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.

Magic Happens!

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!

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Images courtesy Dkatiepowellart. (Me too!)

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About dkatiepowellart

hollywood baby turned beach gurl turned steel&glass city gurl turned cowgurl turned herb gurl turned green city gurl. . . artist writer photographer. . . cat lover but misses our big dogs, gone to heaven. . . buddhist and interested in the study of spiritual traditions. . . foodie, organic, lover of all things mik, partner in conservation business mpfconservation, consummate blogger, making a dream happen, insomniac who is either reading buddhist teachings or not-so-bloody mysteries or autobio journal thangs early in the morning when i can't sleep
This entry was posted in gluten-free, humane, leftovers, non-GMO, organic, pork, recipe, rice, sides, spicy and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Hub IPA-Bacon-Sugar Chili Risotto

  1. sounds delicious… almost as delicious as your gorgeous illustration of it… I have made a note and am going to try it with GF organic beer… Matt will be in heaven trying this…

    • It’s heaven. Substitute any red pepper of your hotness preference; we like things hot! I have to say I wouldn’t use the bacon grease regularly but it is extra creamy yummy. And you can nuke it later….

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