Jowl Bacon Risotto with Asiago
- 8oz Smoking Goose Jowl Bacon - diced
- 1 Medium white onion - diced
- 1 tbsp unsalted butter
- 1&1/4 c arborio rice
- 1&1/2c chopped. Asparagus
- 32oz vegetable stock
- 6oz water
- 1/4c Kenny's reserve asiago
- Cracked pepper to taste
- 1 lemon
In 12" cast iron pan, cook jowl bacon. Remove bacon. Drain grease leaving a little behind.
Bring stock and water to boil and turn to simmer.
In greased pan, add onion and saute to translucent
On medium heat, Add butter. When butter melts, add rice and saute for 2 minutes
Add 1c of stock. Stir constantly until the stock has been absorbed. Repeat until all stock has been used.
When adding the last cup of stock, mix in asparagus
When liquid has been absorbed, remove from heat, add cooked bacon, lemon juice, cracked pepper, and Kenny's Reserve Asiago.
Mix and serve