One of the greatest things about living in Chicago is the number of great restaurants to eat at. One of our favorite’s is Osteria Via Stato in the River North neighborhood near where we work. A couple weeks ago we had friends in town visiting and we were meeting up with them for dinner. We suggested Osteria Via Stato when they said they were craving Italian food. The meal was amazing as always. One of the dishes was a risotto with sweet corn and bacon. It wasn’t on my plate, but I sure as hell tasted it! It was delicious. So delicious I needed to figure out how to recreate it!
I am sure I didn’t do the original much justice, but I have to say, Walter and I still enjoyed it immensely! I am proud of how this turned out and the mascarpone adds a lovely creaminess to the dish. I hope you enjoy it as much as we did.
Sweet Corn and Bacon Risotto
|4 cups chicken stock|
|4 slices bacon, coarsely chopped|
|2 shallots, peeled and finely chopped|
|1 ½ cup arborio rice|
|2 ears sweet corn|
|3 ounces mascarpone|
|salt and pepper to taste|
Bring chicken stock to a boil in a medium saucepan over medium-high heat. Reduce heat to simmer.
In a separate pan, cook bacon until crispy. Place cooked bacon on a plate lined with paper towel to get rid of some of the grease. In the same pan with the bacon grease remaining, Add shallots to pan and sauté about 3-4 minutes until tender. Add rice, combining with the bacon grease and shallots. Make sure heat is turned to medium high (if it already isn’t).
Add 1/2 cup broth and cook until broth is fully absorbed. Keep adding broth about 1/2 cup at a time making sure it is absorbed before adding more, until only 1/2 cup of broth is left. Stir in remaining 1/2 cup of broth with the corn and allow broth to absorb and corn to gently cook. Remove from heat and stir in bacon and mascarpone. Season with salt and pepper before serving.