SAIT Polytechnic's Downtown Culinary Campus
Delicious Recipes from our Chefs alt text here

Double Smoked Bacon and Spinach Risotto

Comforting and sophisticated, this creamy rice dish is as colourful as it is flavourful. For the best risotto, it's really important to use a risotto style rice. The rice is a short grain rice that can absorb a lot of moisture. It needs to be stirred with hot stock added as it cooks.

Directions

Bring 4 litres of water to a boil. Have 4 litres of ice water ready. Add 4 cups of spinach to boiling water and cook for 10 seconds.
Quickly drain spinach and plunge into ice water. Leave in water until cold. Drain well and squeeze dry.
Add 2 cloves of peeled and minced garlic to whipping cream.
Bring to simmer for 5 minutes and turn off heat.
Add whipping cream, garlic and drained spinach to blender. Puree until very smooth. Set aside.
Heat 4 cups of chicken stock and season to taste. Keep stock warm until needed.
Place a heavy bottomed pot over medium heat and add olive oil. Add shallots, 2 cloves of garlic and cook until fragrant. Add bacon and cook until it just starts to crisp. Stir continuously with wooden spoon.
Add rice and cook for 20-30 seconds until rice starts to dry. Add wine and let reduce by half. Add chicken stock slowly, half cup at a time and let rice absorb it. As rice absorbs stock, add more as needed. Stir gently and continuously. Once rice begins to soften and becomes al dente, stir in pureed spinach mixture.
Cook until tender and all the liquid has been absorbed, stirring the whole time.
Just before serving, add Parmesan, remaining spinach, thinly sliced, and cherry tomatoes. Stir to heat and mix into risotto. Add chili flakes and season with salt if necessary.
Serve immediately in hot bowls.

Ingredients

4 cups spinach leaves, no stems

1/2 cup whipping cream

2 garlic cloves, peeled and minced

4 cups chicken stock

2 tbsp olive oil

2 shallots, peeled and diced

3/4 cup double smoked bacon, cut into small thin strips

1 cup risotto rice - Caranoli or Arborio

4 tbsp white wine

4 tbsp Parmesan cheese

2 cups spinach leaves, no stems, thinly sliced

1 cup cherry tomatoes - cut into quarters

1/2 tsp chili flakes

Salt to taste

share or like this recipe    Share this on Facebook Share on Twitter
A Sampling of our upcoming cooking classes

Tuesday, May 23

Thailand, 5:30 PM - 8:30 PM


Saturday, May 27

Introduction to Cooking, 9:00 AM - 4:30 PM


Saturday, May 27

Artisan Bread, 9:00 AM - 2:00 PM


> Take a look at all of our upcoming classes!

Our recent recipes
Pakora & Mint Chili Chutney:Hot and crispy, vegetable pakora is the perfect comfort food on a cold or rainy day.

Pakora & Mint Chili Chutney

Hot and crispy, vegetable pakora is the perfect comfort food on a cold or rainy day. By Chef Michael Mandato
Holiday Cranberry Chutney:Elevate your classic cranberry sauce with a versatile cranberry chutney.

Holiday Cranberry Chutney

Elevate your classic cranberry sauce with a versatile cranberry chutney. By Chef Michael Mandato
Chocolate Mousse and Brandy Snap Cookie:For dessert connoisseurs. Rich, frothy and devilishly good — this dessert leaves nothing to be desired.

Chocolate Mousse and Brandy Snap Cookie

For dessert connoisseurs. Rich, frothy and devilishly good — this dessert leaves nothing to be desired. By Chef Rolf Runkel
Decadent Chocolate Cream Pie:A chocolate filled pie that leaves nothing to be desired.

Decadent Chocolate Cream Pie

A chocolate filled pie that leaves nothing to be desired. By Chef Rose Warden
Harvest Potato and Fennel Soup:Rich and creamy, this soup makes for a soul-satisfying meal.

Harvest Potato and Fennel Soup

Rich and creamy, this soup makes for a soul-satisfying meal. By Chef Steve Lepine
Double Chocolate Chip Cookies:A signature bakery item at the Culinary Campus, these decadent treats are a must for chocolate and cookie lovers alike.

Double Chocolate Chip Cookies

A signature bakery item at the Culinary Campus, these decadent treats are a must for chocolate and cookie lovers alike. By Chef Rolf Runkel



 
Top