- 4 slices thick-cut bacon, sliced
- 900 milliliters reduced-sodium chicken broth
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1 tablespoon sage, finely chopped
- 1 cooking apple, peeled and finely cubed
- 3/4 cup Arborio rice or medium-grain white rice
- 3/4 cup white cooking wine
- 1/4 cup freshly grated Parmesan
- 1/2 teaspoon freshly ground black pepper
- In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer.
- In another medium saucepan, cook the bacon until the fat has rendered and it begins to get crispy. Scoop the bacon out of the pan and set aside on a plate.
- In the saucepan with the bacon grease add the butter and melt. Add the shallot and sage and cook until fragrant, about 2 minutes. Add the apple and Arborio rice and stir to coat in the bacon fat. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the white wine and simmer until the liquid has almost evaporated, about 3 minutes.
- Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in some of the bacon, Parmesan and pepper. Spoon the risotto into serving dishes and garnish with the remaining bacon over the top of the risotto. Serve immediately.