* Sauté onions and butter over medium-high heat until edges become translucent. * Add rice and sauté until fully translucent. * Add chicken stock 1/3-3/4 cups at a time, while keeping remainder of broth hot. Stir frequently after each addition of broth until fully absorbed before adding more. Continue to add broth until rice is cooked al dente. * Add bacon and garlic, stir, and continue cooking with broth until rice is tender and shredded corn * Remove from heat, stir in cheese, top with parsley if desired.
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Ingredients
* 1 tbsp bacon bits
* 1 whole corn
* 2 tbsps salted butter
* 3 oz gruyere cheese
* 4 cups chicken stock
* 1 clove garlic
* 1/2 cup short-grain white rice
Directions
* Sauté onions and butter over medium-high heat until edges become translucent.
* Add rice and sauté until fully translucent.
* Add chicken stock 1/3-3/4 cups at a time, while keeping remainder of broth hot. Stir frequently after each addition of broth until fully absorbed before adding more. Continue to add broth until rice is cooked al dente.
* Add bacon and garlic, stir, and continue cooking with broth until rice is tender and shredded corn
* Remove from heat, stir in cheese, top with parsley if desired.