This month we've been assigned the task of making an edible savory container and then filling it with something yummy. Since my baby lady seems to have a strong affinity for risotto and bacon, and since I love leeks, I decided that bacon and leek risotto would be the winner. And since B is a cheese freak (shoves shredded cheese into his mouth from the bag whenever we have tacos, pasta, salad) I figured a cheese cup would be the perfect vessel for creamy risotto.
The cups are really easy, so don't be daunted by them at all. You just have to move them quickly once they come out of the oven, drape them over a cup and let them sit for a few minutes. Then fill them with something delicious...like this risotto!
Blog-checking lines: Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!
5 c. low sodium chicken broth
1 T. olive oil
12 slices center cut bacon, cut into 1/2 in. pieces
2 leeks, white and green parts, thinly sliced
1 1/2 c. arborio rice
3/4 c. white wine (I just use Holland House cooking wine
1/4 c. fresh parsley, finely chopped
1 T. unsalted butter
3 T. freshly grated Parmesan cheese
Bring the chicken broth to a simmer in a saucepan, then reduce heat to keep warm.
Heat the oil in a heavy skillet over med-high and add the bacon. Cook until crisp, stirring occasionally. Transfer to a paper towel lined plate.
Add leeks to the bacon pan and cook until soft, 4 minutes, stirring frequently. Reserve 1 T. for garnish.
Add the rice to the pan, stir 1-2 minutes. Add wine and stir until absorbed, about 2 more minutes. Add broth by 1/2 cup and stir until absorbed repeating until rice is al dente and the sauce is creamy. This took me about 28 minutes.
Add the bacon, parsley, butter and cheese. Season with salt and pepper if desired.
Serve in Parmesan cups, or in bowls and top with reserved leeks and additional parsley if desired.
1 c. freshly grated Parmesan cheese
Heat your oven to 350ºF and line a baking sheet with a silicone baking mat. Using a 1/4 c. measuring cup, arrange the cheese into 5 in. circles on baking sheet. Bake about 5 minutes until cheese is melted and bubbly.
Remove from oven and carefully transfer cheese (I had to use my fingers to lift it) onto the underside of a cup or muffin tin. Allow to cool. Fill with risotto and serve
Makes 4 Parmesan cups
risotto adapted from Rootie Tootie Fresh and Foodie who got it fromBon Appetit