It’s really rare these days that I get to make a gourmet meal – we’ve been shipping a LOT of Bacon Salt to people all over the world lately, and the stores we’ve put it in have been selling out quickly (in 3 hours in one case). But this weekend I did get to make something that took some time and was pretty damn good: in effect, I took a delicious Risotto alla Milanese and baconized it. Here’s the recipe – enjoy!

Bacon Salted Risotto alla Milanese

• 2 cups beef, chicken or vegetable stock and water
• Saffron threads
• One whole diced onion
• Risotto/arborio rice (2-3 cups)
• 1 stick of butter
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup white wine
• Fresh thyme

In a medium sauce pan, warm 2 cups of chicken, beef or vegetable stock with 2 cups of water over medium heat

Add 1/2 tsp of saffron powder or crushed threads to the stock, let simmer

In a separate sautee pan, sautee one whole diced onion with 1/2 stick of butter

Once the onions are just starting to soften, add 2-3 cups of arborio or other short-grain rice or risotto until coated in butter

Add the wine with 1-2 tablespoons of Bacon Salt of your choice (I, as always, used Hickory but any flavor or even a mix of flavors would work depending on what you’re going for), fresh ground pepper to taste and stir

Wait for most of the wine to bubble off and start ladeling 1/2 cup of the warmed stock/water over the rice at a time – when the stock is close to evaporated, add more – keep it at a moist consistency and stir occasionally as you add the stock

Add 2 tablespoons of fresh thyme about 10 minutes into cooking

Start tasting the risotto for the desired consistency about 15-20 minutes in – total cooking/hovering time is about 20-25 minutes usually

Once you reach the desired consistency (the risotto should be fairly most as in the picture above), add 1 more tablespoon of butter, Bacon Salt to taste and 1/4 cup of freshly grated Parmesan cheese or so and stir

Sprinkle fresh grated Parmesan cheese over the top and serve!