Risotto With Bacon And Corn


This afternoon I brought the large easel from the third floor studio to my new first floor studio.  I was able to convert the easel into two pieces, making it easier to carry down the steep stairs of our late 1800’s Victorian. And then…..risotto. My reward to myself, and to Sandy, after all, it was her idea that I stop working on my rickety old outdoors easel, indoors. So…this is risotto, with bacon (6 slices diced and cooked until crispy) and corn (about 6 ounces fresh off the cob or from a can).OLYMPUS DIGITAL CAMERA You can look up any risotto recipe and find that it calls for cooking up some buttery onions and then adding 2 cups of Arborio rice, and 1/2 cup of white wine, stir, stir, stir, and graduate in 8 cups of chicken broth and stir, stir, stir and, add whatever goodies you’d like, and in the end…….stir in 1/2 cup of freshly grated parmesan cheese. Well, that’s what I did and it was delicious! Buon appetito!


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