i’ve made a variation of this recipe for years. it’s a loose recipe, yet somehow turns out amazing every time. it’s super flavorful, filling, and warm - perfect for dinner on a snowy day.

i start by frying diced bacon in a deep pan. when crispy, remove the bacon to a plate with a slotted spoon and if needed add a little evoo to the pan and cook diced onions, carrots and celery until tender-crisp in the bacon grease/oil. (cut those veggies small!)

when veggies are ready, add a little white wine to the pan, to deglaze, some chicken broth, the diced bacon, shredded chicken (if using - i usually use a piece of leftover chicken. pork would work too), salt + pepper, and some arborio rice. my method for risotto is to add a little liquid to the rice at a time, cook and stir until absorbed, and repeat until desired consistency of the rice is reached.

when the rice is ready, remove the pan from heat and stir in parmesan, or pecorino romano cheese (or a mixture- again, i tend to use whatever i have on hand.) serve immediately, topped with parsley if desired.

it’s completely restaurant worthy.