I like the creaminess of risotto and the versatility of it but to be honest. I've gotten bored with it. So to relieve some stress I just felt the need to fry something...it's a Southern thing, don't ask.
In a medium pot, bring 5 cups of chicken broth up to a simmer over medium - low heat and then reduce heat to low.
To a large pot, add 1 tablespoon canola or vegetable oil and one tablespoon of butter. Once the butter is melted, add three strips of hickory smoked bacon cut up and 1 lb. of diced smoked pork sauasaage. Fry until well browned.
Then add in 1/2 medium onion chopped, 1/2 green or red bell pepper chopped and 4 ounces of chopped mushrooms. (A 4 oz. can drained will work great.) Saute until tender, about 5 to 7 minutes. Season with salt and pepper.
Add in 1-1/2 cups of Aborio rice. Stir to coat the grains.
Add in 3/4 cup of white wine. Stir until the wine is almost completely evaporated. Just a word of caution here and this is really important, be prepared because the aroma given off will attract everyone in your home and lure them to your stirring station and if your windows are open, lawsie, you will meet neighbors you didn't know existed.
Add in 1/2 cup of the heated chicken broth.
Stir over medium heat until the broth is almost completely absorbed and then add in another half cup of broth. Repeat until all the broth has been used absorbed.
This is after that last 1/2 cup of broth. The risotto is becoming very creamy and I've enlisted the help of a nosey passerby to stir.
Sprinkle the risotto with some Pecorino Romano cheese and some freshly chopped Italian parsely. This is balanced meal, meat, veggies, grains and dairy. Oh wait, where's my serving of fruit...oh yeah, I need to refill my glass!