Bacon Risotto
3 slices bacon
1 diced small onion
1/2 cup diced carrot
1 diced stalk celery
1 minced clove garlic
salt and pepper
1 bay leaf
1 tsp. oregano
1 tsp. thyme
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2/3 cup rice
1 Tbs. cognac or brandy (optional)
3 cups beef or chicken broth (have extra on hand if risotto is dry)
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1/4 cup peas
3 Tbs. grated Parmigiano Reggiano
2 Tbs. chopped parsley
Heat a small sauté pan on medium-low heat. Render the bacon until crisp, then remove and reserve.
Discard all but 2 Tbs. of the bacon fat. Sauté the vegetables and herbs on medium heat until tender and fragrant, about 3 minutes. Season well.
Add the rice, sauté about 2 minutes.
Deglaze the pan with the brandy. Then add 1 cup of broth. Simmer gently on medium-low heat.
Stir the risotto continuously, adding broth in half-cup increments as it is absorbed. (There should always be extra sauce in the pan.) Cook until the rice is al dente (about 20 minutes) or to your liking. To finish, stir in the peas, reserved bacon, Parmigiano, and parsley.
Serves 3
Baked Macaroni and Cheese
I have nothing against convenience food in a box. But when you need something creamy and truly indulgent, only this recipe will do.
1/3 lb tube pasta (ziti, mostaccioli, gemelli)
salt
1 Tbs. butter
1 Tbs. flour
3/4 cup cream
1 1/2 cups shredded cheese (cheddar, parmesan)
hot sauce to taste
salt and pepper (lots of pepper!)
1/2 cup crispy topping (panko or crushed chips)
1 Tbs. Butter
Preheat the oven to 350 degrees.
Boil the pasta in salted water about 6 minutes until al dente. Drain well and place in a baking dish.
In the same pot, stir the butter and flour on medium-low heat for 2 minutes to make a roux. Add the remaining ingredients (except topping), stir until melted completely.
Toss the pasta back into the pot with the sauce, then pour all into the baking dish. Top with panko and dot with butter.
Bake uncovered 20 minutes until bubbling and browned on top.
Serves 4
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