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I guess with the afternoon showers and muggy, blanket-like clouds it has been a little bit of a ‘Wet Hot American Summer’ here in Tahoe, but nothing like being at an epic summer camp 😉  If you’re in the mood for a silly summer (for grown ups only) comedy, I highly recommend it…

Anyway, I made this little summery risotto and I thought it was tasty enough to share.  I made it using my ‘Kitchen Sink’ method of throwing in all the little bits of things needing to be used up in my kitchen.  Today it was chicken stock, bacon, green onions and some cheeses that needed to go and so a risotto was born.

On a side note: how do you tell if you’ve married into the right family?  One good clue is when your in-laws send over little baggies of home-made bacon!  Thank you to Mr. W for this tasty treat.  It was subtly smoky, very lean and meaty, like the bastard child of Canadian bacon and American bacon.


American Summer Risotto

Serves 4 – cost approx $1.34 per serving


  • 6 slices bacon, thinly sliced ($0 thanks to my awesome Father in Law!  But about $.75 if store bought)
  • 1 small red or white onion, small diced ($.30)
  • 4 cloves garlic, minced
  • 1 jalapeno, minced – optional ($.25)
  • 1 lb arborio rice ($1.75)
  • 1/2 cup white wine ($.25)
  • 4-6 cups chicken or veg stock
  • 1 cup corn kernels, frozen or fresh, roasted would be delicious! ($.30)
  • 1/2 cup parmesan cheese ($.50)
  • 2 Tbs butter ($.12)
  • 1/4 cup fun cheese, crumbled – I used mozzarella, but feta or goat cheese would be awesome too ($.50)
  • salt, to taste
  • 2 green onions, thinly sliced ($.15)

Start by crisping up the bacon in a large pot or large saute pan.  Remove the bacon and leave a few tablespoons of fat in the pan.  Saute the onion, garlic and jalapeno 5 minutes or so.  Toss in the rice and saute 2-3 minutes or until the grains are opaque with little white centers.  Deglaze with the white wine.  Start adding the chicken or vegetable stock, 1 cup at at time and stirring regularly and adding more liquid when the rice has absorbed all of the last batch.  When the rice is done to your liking (I like mine a little al dente) stir in the corn, reserved bacon and parmesan cheese.  Next add the butter and stir quickly until it’s all incorporated.  Mix in your fun cheese and add salt to taste.  Garnish with the green onions.