Potato- Parmesan Risotto
Potatoes cooked in the style of risotto come out tender and full of flavor. This dish rich with bacon, spinach, cheese and corn can be accompanied by slow-roasted plum tomatoes.
8 oz. bacon, roughly chopped
2 tbsp. olive oil
3 lb. Yukon gold potatoes, cut into small dice
4-5 cups chicken stock
1⁄2 cup heavy cream
3⁄4 cup parmesan cheese
1 lb. fresh spinach, steamed
1 1⁄2 cups corn kernels
3 tbsp. chives, snipped
1. In large dutch oven, fry bacon until browned. Remove bacon and set aside. Discard all but 2 tbsp. of bacon fat. Add olive oil and diced potatoes to the bacon fat and gently sauté.
2. In a separate pan, heat chicken stock.
3. Add one cup of chicken stock to the potato mixture. Add another when the first cup is absorbed completely. Continue cooking in this fashion until the potatoes are tender. Stir in the heavy cream and parmesan. Finish with the reserved bacon, spinach, corn and chives. Serve with slow-roasted plum tomatoes, if desired.