Monthly Archives: April 2017

Irishotto 

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Irishotto is all you love about risotto with an Irish accent.  You don’t need the luck of the Irish to make it and you definitely don’t need to wait until St. Patrick’s day to make it.  It’s easy enough to make for a week night dinner and classy enough for a dinner party. 

  I usually share my ideas for new recipes with my daughters for their opinions. For this one I got my inspiration around St. Patrick’s day when I bought a head of cabbage and I had a bottle of Jameson out to make car bomb cupcakes.  I asked them what they thought of risotto made with Jameson instead of white wine, cabbage instead of peas and bacon because bacon is amazing. They were a bit skeptical but said it could be good.  Well, let me tell you, my girls, my BFF and I thought it was absolutely delicious.  My bff, Cherise, said it should be on the menu in a restaurant.  

Put on your apron, sharpen your knife and let’s make Irishotto!

Irishotto 

4 slices bacon

2 Tbs. unsalted butter, divided

1 small onion, small dice

1 cup chopped cabbage

1 tsp. minced garlic

1 cup arborio rice

1/4 cup Jameson

3 – 3 1/2 cups chicken broth

1/2 cup shredded Parmesan cheese

1 tsp. Salt

1 tsp. Pepper

Pour the chicken broth into a medium saucepan and heat on medium low. Fry bacon until crispy. Place on a paper towel lined plate and set aside. Pour off almost all of the bacon grease, leaving only about a tablespoon as well as all the brown bits in the skillet. Place 1 Tbs butter in the skillet and heat on medium heat until melted. Add the onion, cabbage and garlic and cook until the onion is translucent about 3-4 minutes. Add the rice and stir until it’s all coated with the butter/bacon grease combo., but not browned. Carefully stir in the Jameson to deglaze the pan, scraping the brown bits off of the bottom of the skillet. Add the warm broth one ladleful at a time allowing each addition to cook off before adding the next, stirring occasionally. This process will take between 20-30 minutes. Taste the rice after 20 minutes. The texture should be al dented with just a little bite to it. If it’s too firm continue cooking and taste again after 5 more minutes.  Taste again at the 30 minute mark. Now stir in the other Tbs of butter, the Parmesan cheese and the salt and pepper. Crumble the bacon on top and stir in. Serve immediately.   Makes approximately 4 servings. Enjoy!

Wishing you love, laughter and cake,

Glenda