Corn & Bacon Risotto


  • 2 1/2 cups corn kernels (thawed if frozen)
  • 6 slices bacon, chopped
  • 1/2 cup onion, diced
  • 1/2 tablespoon minced garlic
  • 1/2 cup chopped bell pepper, any color
  • 1-1/2 cups arborio rice
  • 6 cups chicken stock
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. In a large, heavy pot, fry the bacon until crisp.
  2. Remove the bacon to a paper towel-lined bowl, reserving grease in the pot.
  3. To the hot bacon grease, add the onion, bell pepper and garlic, and sauté until soft, about 2 minutes.
  4. Add the rice, stirring to make sure each kernel is coated with grease, and cook for 3 minutes.
  5. Add the chicken stock, about 1/2 cup at a time, to the rice.
  6. Bring up the heat to medium high and make sure each addition of stock is thoroughly absorbed before adding more. This process should take about half an hour (don’t rush it!). 
  7. When all the stock has been absorbed, add the corn, cream, salt and pepper, and stir well.
  8. Cook for about 5-7 minutes until heated through.
  9. Add the bacon back in, stir and cook for another couple minutes.
  10. Serve hot alongside your favorite dish (pairs well with scallops).

The original recipe for this delicious side dish can be found here.

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