Tuesday, 30 October 2012

Recipe - Bacon and Red Wine Risotto

Now, I may have made veiled (not really that veiled) allusions to not staying in touch with any Birmingham kids anymore but that's not strictly true. I saw one of them just the other day! He survived the Big Cull of '11 because he wasn't a part of my big, treacherous friendship group and as someone who I've never seen that regularly, he missed all the teenage trauma that made me hate the place and the people so. Anyway, I saw him again after almost two years. We had dinner. He said he read my blog occasionally, I was obviously chuffed (to use an up north term). I made him a supper not involving lamb or seafood (Saturday kitchen food hell for him) but instead made a risotto based upon the traditional trimming dish, bacony cabbage stewed in red wine.
Bacon, cabbage and red wine risotto
250g risotto rice
8 rashers streaky bacon, finely chopped
1 onion, finely chopped
4 cloves garlic, finely chopped
250ml red wine
200g curly kale
1l chicken stock
50g Parmesan
1 tbsp Boursin

Fry the bacon, onion and garlic together in a tablespoon of olive oil on a medium heat until the bacon is crisp and the onion is brown, about ten minutes.
Add the risotto rice and coat in oil, cook for a minute.
Stir in the kale.
Turn the heat up and add the wine, let the alcohol burn off.
Turn the heat down slightly to medium high and add the stock, ladle by ladle, stirring constantly.
Once the rice is cooked, stir in the cheeses and a good grinding of black pepper and serve.

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