Our First Friday Night dinner is here (A day late!). Recipe after the break!
Bacon and Cheese Risotto
SOOKIE: This is pride Lorelai. I mean you know about this risotto. I mean on my mother’s deathbed –
LORELAI: You made the risotto and she lived three more years.
SOOKIE: She was supposed to be dead. The doctor said she wouldn’t make it through the night.
LORELAI: And she lived because of the risotto – the magic risotto.
SOOKIE: And this guy had the nerve to say it was ‘fine’
1/2 Tbs Solid Duck Fat
200g Streaky Bacon – diced
1 Tbs Olive Oil
1/4 of a Medium Onion – diced
1.5 Cups Arborio Rice
1/2 Cup White wine – preferably Pinot Grigio or Chardonnay
1 Litre Chicken Stock
1 Cup Grated Cheddar Cheese
1/2 Cup Grated Parmesan Cheese
- Pour chicken stock into a saucepan and put on a low heat on the stove. This is to warm it up for when we add it to the rice.
- In a large frypan put duck fat and shake to cover the surface. Add bacon and cook until crispy. Once cooked take off the heat, place in a bowl and put to the side. Try to keep as much of the liquid duck fat in the pan as possible!
- Add olive oil to pan with duck fat and heat through. Add onion and cook until translucent.
- Season with salt and pepper then add the rice. Toast the rice for 1 to 2 minutes.
- Pour wine into pan and stir to make sure it’s covered all the rice.
- Once the wine is fully absorbed add a ladle (about 1/2 a cup) of chicken stock to the rice. Once the rice has full absorbed the stock add some more. Stir every now and then to make sure the rice doesn’t stick to the bottom of the pan
- Keep going – this should take around 20 minutes. You’ll know the risotto is ready when the rice is mushy but not falling apart and you’ll be very low or completely out of chicken stock!
- Stir through cheese and bacon. Serve!
- DEMOLISH WITH YOUR MOUTH BECAUSE IT’S SO DELICIOUS
Super artistic photo :/
LORELAI: No, not oops. The timing hasn’t been right. This is a very delicate, fragile situation. It’s like one of your souffles. If you don’t do it right it’s a disaster.
SOOKIE: And you have to order it 45 minutes in advance.
SOOKIE: My souffle.
LORELAI: Right, I wasn’t but speaking directly about your souffle. I was speaking metaphorically.
SOOKIE: Oh so you don’t like my souffles?
3 Eggs at room temperature – Seperated, whites and yolks to be used at different times
1/8 Tsp Cream of Tartar
1/2 Cup Caster Sugar, plus more for dusting
150g Milk Chocolate, melted
2/3 Cup Milk, full cream
1 Tbs + 1.5 Tsp Corn Flour
Pinch of Salt
3 Tbsp Sour Cream, Full fat
Softened butter for ramekins
- Preheat oven to 150 degrees Celsius. Grease ramekins with softened butter and then dust with caster sugar.
- In a mixer place egg whites and mix on high. Once the egg whites have become foamy add the cream of tartar.
- Keep mixing until soft peaks form, once they have add in the caster sugar. Keep on mixing on high until medium peaks appear and the eggs are shiny!
- In a sauce pan heat milk, corn flour and salt. Bring to a simmer and whisk until thick.
- Add milk mixture to melted chocolate and whisk until fully combined
- Add in egg yolks and sour cream and continue to mix until fully incorporated.
- Lightly fold the egg whites into the chocolate mixture – be careful that you don’t annihilate the bubbles from the fluffy egg whites!
- Once mixture is fully incorporated pour into ramekins, place on a baking tray and put into oven for 14 minutes.
- DO NOT MAKE NOISE OR BE TOO HASTY WITH THEM.
- Carefully(!!!) take the souffles out of the oven, place on a plate and serve with ice cream of your choice. Serving with strawberries would also be great too!
As you can see my souffle fell because I ignored step 9! It was still delicious but not as pretty!