Kids in the Kitchen Wednesday: Risotto

The members of the Wisconsin Test Kitchen spend a lot of time in the kitchen. It's where we all congregate after a long day. Sawyer chases the dogs from one side of the room to the other, and Kevin and Rebecca try to figure out what to make for dinner. It's been so cold lately, we were craving a warm, homey meal that would stick to our bones. Lord knows we need another layer of insulation to stay warm up north lately...

We found bacon, mushrooms, cheddar cheese and a bag of Arborio rice. Yes... all the makings for a tasty batch of risotto. Risotto is actually a perfect family meal to make, because you're constantly stirring for 30-45 minutes. You need all the arms you can get to help fight fatigue.

Cool Dads Bacon Cheddar Mushroom Risotto

1 onion, chopped
1/4 cup olive oil
1/2 cup butter
2 cloves garlic, chopped
3 slices thick cut bacon, roughly chopped
2 cups Arborio rice
5 cups chicken stock- at room temperature
1 cup white wine
8oz. fresh mushrooms
1 cups cheddar cheese

Brown the bacon in a non-stick pan.

Once bacon is almost completely cooked, add mushrooms and continue cooking until softened.

Once the bacon and mushrooms are done cooking, set aside.
Meanwhile, in a large Dutch oven or pot, warm the olive oil and the butter over medium heat. Once the butter is melted, add the garlic and onions and stir until translucent. Add the Arborio rice and stir constantly so the rice doesn't brown, or stick to the bottom of the pan. Slowly stir in the white wine.

Now it's everyone's favorite part. Stir, stir, stir.

Seriously- a family affair. Slowly add one cup of chicken stock at a time, stirring until the rice absorbs the liquid. Don't rush the process, and don't add all the chicken stock at one time- you'll end up with a gloopy mess. Yes, that's the technical term- gloopy. This is how your risotto should look as it's cooking and absorbing the stock:

Take your time with the risotto- the result will be worth it. We promise. Keep tasting as you go, checking to see when the rice is al-dente and the texture is creamy. Risotto is one of those recipes that isn't an exact science. You might find you need to add a little more stock (or wine) in order to keep the texture consistent. That's ok- just keep stirring. Once the risotto reaches the correct texture, stir in the mushrooms and bacon and cheddar cheese until cheese is melted.

We served our risotto with sautéed spinach and mushrooms and you best believe we were feeling much happier and warmer by the time dinner was over. And it was an excellent chance for the whole family to spend some time in the kitchen- even if our arm muscles were all tired after.

What are some go-to recipes you rely on to keep you warm in the cold winter months? We love hearing from our readers!

Stay Cool,
The Cool Dads Crew