Bacon-infused risotto

 
A few weeks ago, I had a package of bacon.  Remember it?

I loved that bacon.

One of my favorite creations to emerge from that package of bacon is what I have called Bacon-Infused Risotto.  It?s a fun twist on risotto that tastes phenomenal!
First, get about 4 cups of chicken broth warming in a saucepan?you?ll need it later.

Then dice up 3 pieces of bacon and cook in a large nonstick skillet until they get crispy.  Remove your bacon to a separate dish for now, but keep the grease!

That grease is the secret ingredient for our recipe.  Most risotto recipes that I?ve seen begin with olive oil or butter.  This one begins with bacon grease?flavorful, flavorful bacon grease.
Grab 1 cup of sliced mushrooms and 1 cup of baby carrots.
Add your spices ? garlic powder, oregano, and black pepper.  How much of each?  That?s up to you.  I added a smidgen of garlic powder and oregano and several dashes of black pepper.  But that?s just my style.  You can do it whatever you want ? even add different spices.
And then do it again?

?and again?

?and again?

?and keep on adding 1/2 cup of chicken broth at a time, letting the liquid completely absorb each time before you add more.

After you?ve used about 3 cups of chicken broth, taste test your rice.  Traditionally risotto is cooked until al dente, but I often cook mine just a little bit more.  If your risotto has the texture you want, stop adding broth.  If it?s a little too crunchy, continue adding broth (1/2 cup at a time) until it reaches the texture that you want.


Once your rice is perfect, add about 1 cup of diced, cooked chicken and 1/4 cup of grated parmesan cheese.  Stir into your rice and let the cheese melt.