Bacon & Onion Risotto
1 (14.5 oz) can fat free chicken broth
1/2 cup water
4 tbsp butter, divided
1 tbsp chopped green onion
1/4 cup vidalia onion, chopped
1 clove garlic, minced
1 cup arborio rice
1 1/2 cups dry white wine, divided
1 tbsp mascarpone cheese
2 slices of thick cut bacon, cooked and crumbled
3 tbsp freshly grated parmesan cheese
1/2 tsp salt
1 tsp ground black pepper
In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.
In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add green onion and vidalia onion and saute until tender but not brown, about 3 minutes. At 2 1/2 minutes add the minced garlic. Add the rice and stir to coat with the butter. Add 1/2 cup of the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, alternating the broth and wine 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, Parmesan, mascarpone cheese, bacon and the salt and pepper.
Serve immediately.
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