Check out this Farmland’s spin on risotto is made with diced potatoes and our Classic Cut Hickory Smoked Bacon.
Farmland
Bacon and Potato Risotto
Farmland’s spin on “risotto” is made with diced potatoes and our Classic Cut Hickory Smoked Bacon.
Prep Time5 mins.
DifficultyModerate
Serves4
Ingredients
6 slices of Farmland Bacon, cubed
1 cup of finely Chopped Onion
1 pound of Yukon Gold Potatoes, peeled, cut into 1/3-in. cubes
1/8 teaspoon of Cayenne Pepper
Coarse Kosher Salt, to taste
Pepper, to taste
1 1/2 cups (or more) of Low-Salt Chicken Broth
1/2 cup of Heavy Whipping Cream
1/4 cup of Finely Grated Parmesan Cheese
1/4 cup of Finely Chopped Fresh Chives
Directions

1. In large saucepot over medium heat, add bacon and cook, stirring frequently, until well browned. Transfer to paper towel-lined plate and reserve, leaving bacon fat in saucepot. 

2. Add onions, cover and cook until soft and translucent, about 7 minutes. 

3. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1½ cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are still firm but not raw, adding more chicken broth if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. 

4. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives.