- 1 Tablespoon Olive Oil
- 4 slices thinly sliced Turkey Bacon, Diced
- ¼ cups Pecan Pieces, Toasted
- 2 whole Large Shallots, Diced
- ¾ cups Arborio Rice (orzo Also Works In A Pinch)
- ⅓ cups White Wine
- 2-½ cups Warm Chicken Stock Or Broth
- 1 whole Ripe Pear; Peeled, Cored And Diced
- ⅛ teaspoons Freshly Grated Nutmeg
- ⅛ teaspoons Freshly Grated Cinnamon
- ¼ cups Freshly Grated Parmigiano Reggiano
When the bacon was nice and crispy, but not burned, I removed it from the skillet using a slotted spoon. I made sure to keep the oil and bacon grease in the pan so I could use the mixture to cook the shallots (for about 4 minutes).
Once the shallots were turning golden brown, I added the risotto. I cooked the risotto in the oil for a few minutes and then added the wine. I let the risotto cook in the wine for another few minutes, stirring all the while, until the wine was pretty much absorbed.
I then added half of the pear and a 1/2 cup of the warmed chicken broth to the skillet. I stirred the risotto, pretty much constantly, until the liquid was absorbed and then added another 1/2 cup and repeated.
When all of the broth but one 1/2 cup was absorbed, I added the rest of the pear with the last bit of broth. After that last bit of broth was absorbed, I added the cinnamon and nutmeg, then mixed in the bacon, pecans (which I had already toasted), and the Parmesan. When everything was well blended, I spooned the risotto into bowls. The picture doesn’t do a good job of showing the the bacon and the pecans, but they actually made a good showing. It was amazing!