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Bacon and Blue Cheese Risotto:

BT Calgary | posted Friday, Sep 4th, 2015

risotto recipe

Bacon and Blue Cheese Risotto


  • 5 cups pork broth
  • ¼ cup heavy cream
  • 1 tablespoon bacon fat
  • 1 tablespoon canola oil
  • 1 yellow onion (diced)
  • 1 1/2 cup arborio rice
  • 5 slices cooked bacon (thinly sliced)
  • ¼ cup mild blue cheese
  • 1 tablespoon white wine vinegar
  • 1 tablespoon grainy dijon mustard
  • ½ teaspoon ground black pepper
  • salt and pepper (to season)


  1. Place pork broth and cream in a medium pot on medium-high heat. Just before it simmers, reduce to low heat to keep hot, but not boiling.
  2. Heat bacon fat and oil in a large pan on medium-high heat. Once hot, add diced onion and cook until softened, about 5 minutes.
  3. Add arborio rice and continue to cook, stirring regularly for 2 minutes or until the rice absorbs excess oil in the pan.
  4. Ladle some of the hot broth into the pan and stir until it is almost completely absorbed by the rice. Reduce to medium heat and continue this process, stirring regularly over the next 25 minutes or until the rice has absorbed most of broth, but is still slightly al dente.
  5. Add remaining ingredients to the pan, stirring to incorporate. Season to taste with salt and pepper before serving and garnish with fresh basil leaves.

Serves 4

Total cook time…30 minutes

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