Frozen Asparagus Risotto With Bacon Recipes

Steps:

• Preheat oven to 400 degrees F. Place asparagus in single layer in a 15x10x1-inch baking pan. Drizzle with olive oil. Bake, uncovered, for 8 minutes or until crisp-tender. Cool slightly. Cut into bite-size pieces; set aside.
• Melt butter over medium heat in a large saucepan. Cook onion in hot butter for 4 to 5 minutes or until tender. Add rice. Cook and stir for 2 minutes. Carefully stir in broth and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (do not lift lid).
• Meanwhile, cook bison bacon, 1/2 at a time, over medium heat in a large skillet for 5 to 6 minutes per batch or until crisp, turning occasionally. If necessary, drain on paper towels. Transfer to a cutting board. Cool slightly; chop into bite-size pieces.
• Remove saucepan from heat. Stir in asparagus. Let stand, covered, for 5 minutes. Stir in bison bacon pieces and Parmesan cheese.

Steps:

• Take a deep breath and say "Risotta-making is NOT difficult.".
• Cut asparagus into 3/4" pieces. Set aside.
• In a heavy-bottomed saucepan, saute the onion and bacon in 2 T butter for 3 minutes over medium heat.
• Increase to high heat, add wine and reduce to half (about 3 minutes).
• Add rice, salt and pepper and continue stirring on high for 1 minute.
• Add 2 c of the hot chicken stock, lid the pan and turn off the heat.
• Go walk your dog, call your girlfriend, write that chapter in your novel. It can sit there until roughly 10-15 minutes before dinner is served.
• When you return, reheat the broth and crank up the heat on the rice.
• Stir, stir, stir, adding a cup of hot broth everytime it starts to look a bit dry.
• Sample a bit: does it seem a bit chewy but almost ready?.
• If so, add the asparagus and stir until heated through, about 2 minutes.
• Sample again. Ready? Remove from heat and add 1 T butter and cheese.

Steps:

• Preheat oven, if using, to 400 degrees F.
• Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
• To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
• For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

Steps:

• In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
• In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
• Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
• *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

Steps:

• Bring stock to a simmer in a medium saucepan.
• Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
• Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
• Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

Steps:

• In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion, carrot and garlic; cook 2 to 3 minutes, stirring occasionally, until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed and stirring frequently.
• When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).
• Remove skillet from heat. Stir in pine nuts and cheese. Serve immediately.

Steps:

• In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. , Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately.

Steps:

• Prepare fresh mushrooms by cleaning and stemming. Set the stems aside. Cut the mushrooms into 1/2-inch pieces. Set aside 1/3 of the mushrooms and coarsely chop them into smaller pieces.
• Put dried mushrooms, the stems from the fresh mushrooms, and six cups of water in a saucepan; bring to a boil over high heat. Let boil for two minutes, then remove from heat and let stand for 20 minutes. Strain mixture through a sieve, retaining mushroom stock and discarding the solids. Keep mushroom stock warm on low heat.
• Prepare asparagus: Cut off 2-inch tips of each stalk and set aside. Take the remaining asparagus spears and cut crosswise into 1/4" pieces. Bring a small pan of salted water to a boil and add asparagus tips; cook until tender-crisp (about two minutes). Drain and immediately plunge into an ice bath or very cold water to stop cooking. Repeat the process with the 1/4" asparagus pieces. (Keep them in separate bowls, because they're being added at different times.).
• In large skillet, heat two tablespoons of olive oil and add the larger mushroom pieces (that's the 2/3 portion of the mushrooms). Cook, stirring, until golden brown (about two minutes); season with salt and pepper to taste. Add asparagus tips and cook until lightly browned (another minute or two). Remove from heat and set aside.
• Heat 3 tablespoons of oil in a saucepan over low heat; add garlic and onion and cook until translucent (about two minutes).
• Add rice and stir to coat. Add wine and two teaspoons of salt and raise heat to medium-high; cook, stirring constantly, until wine evaporates (about two minutes).
• Add 1/2 cup of warm mushroom stock and cook, stirring constantly, until liquid is evaporated. Repeat this process two more times.
• Add reserved coarsely chopped mushrooms (that's the 1/3 of mushrooms cut into smaller pieces, that you haven't sauteed yet) and pepper to taste. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring constantly, until liquid has evaporated. (Should be 20 to 30 minutes total for the process of adding the mushroom stock).
• Add the 1/4" pieces of asparagus to the risotto and cook, stirring, for one minute.
• Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined.
• Serve risotto topped with sauteed mushrooms and asparagus tips.
• NOTE: I don't use as much olive oil (or as much butter) as the recipe recommends, and it still turns out fabulously.

Steps:

• Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
• Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
• Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
• Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

Steps:

• Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
• Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
• Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
• Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.

Steps:

• Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until light golden, about 5 minutes. Mix in bulgur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed. Mix in asparagus. Continue adding stock 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes. Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter. Serve, passing additional grated Parmesan, if desired.

Steps:

• Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
• Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.