1 1/2 cups of Arborio (risotto) Rice
4 tablespoons of Butter
2 cups of wine (I used a red, but most would do a white)
2 cups of water
1 clove of Garlic
1 cup of grated Parmesan
1 cup of Bacon partly cooked and Chopped
Herbs (Sage, Rosemary)
Salt and Pepper to taste
Step 1: The Directions
In Saucepan Number Two: Heat Garlic, Butter, Bacons, and Rice until Rice soaks up all of the moisture of the butter. (it takes a little bit)
Take a ladle of "wine" liquid from Saucepan Number One and add it to "Rice" saucepan Number Two. Again, until the Rice absorbs all of the liquid.
Continue repeating this step until Saucepan Number One in empty. (it take 30-40 minutes!)
But trust me... SO WORTH THE WAIT!!!!!
ok, at this point, taste the rice and see if it's still too crunchy. If so, add water until it is absorbed and the rice is no longer crunchy.
Step 2: Last Yummy Step
This Risotto goes great with a nice Bacon wrappehttps://www.instructables.com/id/Pork-Loin-Wrapped-in-Bacon/d Pork Loin