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Bacon Risotto Bites - Serves 6

  • 12 strips HORMEL® BLACK LABEL® Bacon, chopped
  • 1 whole onion, diced
  • 1 cup arborio rice
  • ½ cup red wine
  • 4 cups chicken stock
  • ⅓ cup chopped sun-dried tomatoes
  • ¼ cup dried shiitake mushrooms, diced
  • ½ cup grated Romano cheese
  • 1 whole egg
  • ½ cup shredded Gruyere cheese
  • Uncooked bacon to wrap risotto bites
  • Oil for frying
  • Roughly chop bacon into ½-inch pieces, par-cook in large pot to render fat.
  • Remove bacon to plate and retain reserved fat.
  • Add onions and saute in bacon fat.
  • Add arborio rice, toasting for 2 min.
  • Add red wine to deglaze pot and continue stirring until absorbed.
  • Begin adding in chicken stock and stirring, ½ cup at a time, until all liquid is absorbed. Continue until all 4 cups have been added.
  • Add par-cooked bacon, sun-dried tomatoes, shiitake mushrooms and Romano cheese and stir to combine. Set aside to cool.
  • Mix one whole egg into risotto mixture and refrigerate overnight. Form small ball of Gruyere cheese and cover with risotto mixture.
  • Wrap the risotto in a full strip of uncooked bacon, securing at each end with toothpicks.
  • Deep fry at 375°F for approximately 3-4 min.
  • Allow to cool, slice in half and serve.