Bacon Brown Rice Risotto

In a large kettle or covered pot, bring the stock and water to a simmer.

In the meantime, cook the bacon until browned and crispy in a large stockpot over medium heat. Once it’s crispy, use tongs to remove the bacon from the pan. Leave the grease in the pot.

Add the onion and rice to the pot and stir to coat with the bacon grease. Allow to cook for 3-4 minutes over medium heat, or until the rice begins to toast. Then add the wine and stir until it is reduced by half, about 3 minutes.

Decrease the heat to medium-low. Add the hot water/stock mixture one-half cup at a time, stirring after each addition until most of the liquid is absorbed. Continue this process until the rice is soft and a bit creamy. This may not require all 10 cups of liquid.

Chop the bacon into bite-sized pieces. Add the bacon, pepper and butter to the risotto, stirring until the butter is completely melted.

Serve topped with fresh chives.