In a saucepan, combine 4 cups water, 1/2
teaspoon PeachDish Salt and sun dried tomatoes.
Place over medium heat. When the liquid comes
to a simmer remove from heat, but keep warm.
Remove tomatoes and dice.
While you wait for the water to heat, prepare
your mise en place- Remove stems from parsley
and chop; add herb stems to the stock water.
Roughly chop spinach. Peel and mince shallots.
Dice cooked bacon. Press garlic.
Heat a sauté pan over medium heat, cook bacon
until lightly brown. Remove bacon from pan,
wipe out most of bacon grease with a paper
towel, add 2 teaspoons cooking oil. Add
shallots. Cook, stirring, until shallot begins
to become translucent, 2-3 minutes. Stir in
garlic and cook until fragrant, about 30
seconds. Add rice and tomatoes, and stir to
combine. Add cooking wine, and cook briefly
while stirring. Add 1/4 cup stock (you can
remove the herb stems, or just avoid adding
them to the risotto), and cook, stirring
vigorously, until liquid is almost fully
absorbed. Repeat this process until you’ve used
all the broth and the rice is tender but still
firm (“al dente”). Stir in bacon and spinach,
and cook until spinach is wilted, 1-2 minutes.
If you’d like the rice more tender, add a bit
of warm water, and cook, stirring, until it is
absorbed.
Remove from heat, and vigorously stir in
butter, most of Cheddar (save a little for
garnish, if desired) and chopped herbs. Taste,
and adjust seasoning as desired with PeachDish
Salt.
The finished dish should be a similar
consistency to firm rice pudding. If it is too
stiff, stir in a little warm water. If risotto
is too cool or too thin, return pan briefly to
medium heat, and stir. Divide risotto between 2
plates or bowls, and top with remaining
cheese, if desired. Serve immediately, and
enjoy!
Originally Submitted
1/6/2018
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