Tomato and Bacon Risotto

Made this today for lunch for myself and Clarence. Basically followed videojug's recipe and added in some Fried Bacon and tomatoes. The tomato i basically halved them, seasoned the surface a little and fried them for about 3 minutes face down. It's fantastic! Step 1: You will need…
750 ml chicken stock , or vegetable stock 2 tbsp olive oil half onion, finely chopped 1 garlic clove, minced 2 bay leaves 250 g Arborio rice , or any short grain rice 200 ml dry white wine , or dry vermouth 35 g butter 35 g parmesan, grated salt and pepper 2 saucepans 1 ladle 1 wooden spoon	Serves: 4 Preparation Time: 10 minutes Cooking Time: 30 minutes

1. Step 2: Heat the stock

   Place a pan under a high heat, add the chicken stock and bring to the boil. Once boiling, remove the pan from the heat and place on the back burner to keep warm.

2. Step 3: Sweat the onions and garlic

   Place a second pan under a medium high heat and allow to warm. Then add the olive oil and the onions. Stir them in with your wooden spoon, allowing them to sweat until they become translucent. Then, add the garlic and stir it in well.

3. Step 4: Add the rice

   Now add the rice and stir to combine for about one minute. Then season with salt and pepper. Stir well, then add the wine, being very careful not to get splashed and keep stirring to help it all absorb.
4. Once the wine has absorbed add the 2 bay leaves.

5. Step 5: Add the stock

   Add 2 ladles of chicken stock into the pan. Keep it moist but not too wet. Before adding more stock be sure that all the previous stock has been absorbed. Then add another 2 ladles and stir in.

6. VIDEOJUG TIP!

   It is preferable to use a pan with low sides as this helps evaporate the liquid.
7. Repeat the ladling until all the stock has been used. The cooking process should take around 15-20 minutes. The rice should be soft but still have a bite.

8. Step 6: Fold in the butter and cheese

   Once cooked, remove the pan from the heat. Then fold in the butter, which simply means to mix in gently, then add the parmesan cheese and fold in. Once everything has folded, remove the bay leaves.

9. Step 7: Serve

   Allow it to rest for a few minutes before serving, then spoon a generous helping onto a serving plate and garnish with a sprig of thyme.