Best Risotto

What you'll need:

Arborio Rice
White wine
Bacon pieces (the real bacon salad topping ones work great. Just make sure it's real bacon!)
Chicken (cut up a chicken breast into pieces, and cook in frying pan. Mix bacon in with chicken after cooked)
Chicken stock
Parmesan Cheese (or Romano or Asiago or a blend)
Garlic
Onion
Oregano
Olive Oil
Salt
Pepper
Garlic Salt
Butter

Before we get started, note that I don't tell you how much of each to use. Go with what you'd like. I'll list some things as we go, but for the most part it's whatever you feel like and what suits your tastes. :)

Heat olive oil and a very small amount of butter in a sauce pan over low to simmer. Add garlic salt, salt, oregano, and pepper, then the onion and garlic. Stir it all around. Throw in the Arborio Rice (usually about 1 1/2 cups of rice is good for 2 people). Let the rice cook for a few minutes.

Heat up the broth so it is warm, but not boiling. You should need 1 small can of Swanson broth for 1 1/2 cups of rice. I use the low sodium version, but either will work.

Back to the rice. Add the white wine. I use lots of wine- probably 2 cups of it, but add it slowly. Save a dash for the very end. After the wine has been mostly absorbed, begin adding the broth. Again, slowly. Keep stirring. You don't want to allow the risotto to stick to the bottom. As it absorbs, add more broth until all broth has been added. Taste along the way to get to the rice to the desired texture.

When you are adding your last bit of broth, also add the bacon and the chicken. Fold it in, and then add as much cheese as you'd like. Top it off with a dash of wine, and you're ready to go. I usually throw on a small piece of butter and more cheese in my serving bowl. My husband just adds more salt. Whatever you need to make yours perfect for you!

Very simple and very yummy!