Arborio rice (for those of you who have not cooked it before)is a short chubby grain of rice, that (when cooked correctly) gets bigger and creamier as it cooks(without getting mushy). The cooking process is also different than regular white rice, since you add the HOT liquid 1/2 cup at a time, letting the rice cook (and liquid reduce) before you add the next 1/2 cup of liquid. Sounds complicated, but it IS NOT!!
BACON RISOTTO and CHEESE
4 cups chicken stock
1 cup ARBORIO rice (not regular rice)
2 tablespoons butter
1/4 teaspoon garlic powder (not garlic salt)
1/4 teaspoon black pepper
NO SALT (because Velveeta is salty)
NO SALT (because Velveeta is salty)
5 slices crisp cooked bacon (cut into small pieces)
4 ounces Velveeta cheese cut into small cubes
1 tablespoon thinly sliced green onions
Heat the chicken stock until it almost boils, then keep it hot on a side burner for now.
Melt the butter in a large saucepan, then add 1 cup Arborio rice + the garlic powder and black pepper, and stir. Saute the rice until you see very pale golden edges on most of the rice,then add your first half cup of HOT chicken stock and stir.
Bring to a VERY GENTLE boil(NO lid) until the liquid is mostly absorbed, then add another half cup of HOT chicken stock and stir.
Repeat this process (1/2 cup of broth at a time)and start testing the rice for "done-ness" at about 15 minutes (but expect the whole process to take more like 20 minutes).
When you add the LAST half cup of HOT chicken stock, include the small cheese cubes + bacon and green onions. Gently stir, then let it sit a minute while the cheese melts and stir gently again. Serve !!
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THEN TAKE A BITE !!!
