Pepper Bacon and Summer Corn Risotto

Well, I caved. I did something I never thought I would do.

I cooked with pork fat. And, I loved it.

I had several ears of sweet summer corn from the farmer's market in the fridge that I needed to use. The plan was to fire up the grill and throw them on. There is nothing better than grilled corn on the cob, right? But, with the excessive heat warnings we decided it wouldn't be very pleasant to stand over a hot charcoal grill, so I came up with a plan B and decided standing over a stove in a house with no AC lovingly stirring risotto for 25 minutes was a much better solution. Maybe it wasn't a cooler solution, but it was a tasty solution. :-)

Risotto is one of my absolute favorite things to make. It has a reputation of being very labor intensive and complicated. But, it really isn't. It does require active cooking time, you can't just turn the stove on and walk away. So my solution is to open a good bottle of wine and drink a glass while I'm stirring away. Last night we decided to crack open one of our good bottles of wine we brought back from Italy. It was a Castel Gioccondo 2004 Brunello. Again, not really the most refreshing thing to drink on a hot summer night, but it was divine. Such a good wine. If you can get your hands on it definitely try it.

Without further adieu, here's the recipe:

2 ears of sweet corn, husk removed and corn cut off the cob
2 strips of bacon diced (I used thick cut sugar-cured, pepper-crusted bacon)
3 cups of stock (any stock will do, I had vegetable stock on hand)
3/4 cup arborio rice
1/2 an onion, diced
1/2 cup shredded parmigiano reggiano cheese

Start by rendering down the bacon over medium-low heat. (I recommend using a good enameled cast-iron pan for risotto.) While your bacon is cooking go ahead and heat your stock in another pot. Once the bacon is to your desired crispness take it out and put to the side. In the same pan with the bacon drippings add the onion and saute until it is slightly translucent. Then add in the corn that has been removed from the cob and the rice. Saute for a few more minutes then slowly start adding your liquid.

Add stock a ladle full at a time and stir, stir, stir. The more you stir the creamier your risotto will be. When most of the liquid has absorbed add another ladle. Keep doing this for about 20 minutes. Then start tasting your risotto. The rice should be slightly al dente, you don't want it to be mushy. If you need more than 3 cups of stock, use more. If you need less, use less. When you've added in all your stock stir in the parmigiano reggiano and add in the bacon.

Then turn off the heat and enjoy.

Buon appetito!