A while back, we were reading one of our favorite blogs, Burp! Where Food Happens, which happened to be posting a risotto recipe they created. It was interesting because I had been thinking about making a risotto for a few days before reading that. That blog post motivated me to use up the rest of our arborio rice.
We had a few leftovers in our fridge that we decided to use (sort of a kitchen sink risotto, if you will).
Out came the Canadian bacon, sliced for easier consumption. Out came the 5-year aged cheddar cheese, grated for easier melting. Down came the unopened white wine, a gift we got when we bought our house.
Together those and a few other ingredients helped create a creamy and savory risotto.
Canadian Bacon and Corn Risotto
2 Tablespoons butter
1 red onion, chopped
32 ounces vegetable broth
1/2 cup white wine
4 slices Canadian bacon, chopped
1/2 cup aged cheddar cheese, shredded
1 cup corn
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1. Toast rice in pan in butter over medium-high heat.
2. Stir in 1/2 cup of broth at a time, continually stirring rice around. About midway through adding the broth, add the wine. Make sure each 1/2 cup of liquid is absorbed before adding the next 1/2 cup.
3. Add Canadian bacon, cheese, corn, red onion, chili powder, cumin, salt and pepper.
4. Serve. Garnish with chives.