Letting my tastebuds decide what would work and what wouldn't, I developed this risotto recipe. There are a couple of variations also with mushrooms or spinach-see notes. Even my unadventurous and uber carnivorous brother thinks it's delicious!
Heat oil in large heavy based saucepan (do not burn)
Finely chop onion, crush garlic, and dice bacon. Add onion, garlic, bacon to saucepan and cook until onion softens and bacon starts to brown. Dice chicken and add to saucepan - toss until white, but not golden, in colour.
Add all arborio rice to saucepan and stir through for several minutes (allowing rice to soak up some of the excess oil). Chop asparagus and add to saucepan.
Add chicken stock 1 cup at a time, allowing each cup to absorb into the rice before adding the next (this may take 30mins or so), and stirring constantly - you'll need to bring the risotto to a simmer or quiet boil.
Rice should be softened at this point and majority of liquid absorbed. If this is not the case continue to add 1/2 cups of stock, allowing it to absorb, until rice is softened and liquid is absorbed.
Remove saucepan from heat and stir through sour cream Stir through fresh basil and parsley. Stir through grated cheese, and continue to stir until cheese is melted through.
Serve with grated parmesan cheese, a dollop of sour cream, and parsley.
Mushroom and spinach variation
Mushroom variation - swap asparagus for 100g mushrooms and omit basil - cook as per above.
Spinach variation - swap asparagus for bunch of baby spinach (silverbeet is OK if baby spinach is not available) and add 1tbsp seeded mustard to onion/garlic/bacon at the start - cook as per above
Made it vegetarian.
Omit the bacon and chicken and use vegetable stock instead of chicken. Add 2 leeks (white parts only), finely chopped, when you would normally add the bacon. You can still use the mushroom or spinach variations and keep the leek in. Delicious. - 30 Jan 2010