Ingredients
| 4 | cups chicken stock |
| 2 | medium tomatoes, cored and chopped |
| 6 | slices HORMEL® NATURAL CHOICE® Original Uncured Bacon, chopped |
| ½ | white onion, finely diced |
| Pinch of salt | |
| 1 | tablespoon oil, if needed |
| 1 | cup Arborio rice |
| ¼ | cup white wine |
| 2 | tablespoons butter |
| ⅓ | cup grated parmesan cheese |
| Coarse salt and freshly ground pepper, for serving | |
| Fresh basil, for garnish |
Directions
In medium saucepan over medium-high heat combine chicken stock and tomatoes. Bring to boil. Reduce to simmer.
In large skillet over medium heat, cook bacon 7 to 9 minutes, or until crispy. Remove with slotted spoon to paper towel lined plate. Reserve.
In same skillet over medium-high heat, add onion and salt. Add oil if necessary. Sauté 5 to 6 minutes, or until onions are beginning to brown. Add rice, stirring to toast, about 3 minutes. Add wine. Cook 1 minute. Reduce heat. Using a ladle, transfer two ladles full of warmed chicken stock mixture into the pan. With wooden spoon, begin to stir the rice and stock together. Cook, stirring constantly, until the rice begins to soak up the stock and starts to release its starch. Maintain an even heat that gives time for the rice to cook. Continue to add the stock one ladle at a time until rice is just tender and the mixture is creamy.
Remove from heat. Stir in butter and cheese. Season to taste with salt and pepper. Garnish with fresh basil and reserved bacon.