Chipotle Bacon Risotto Dip

• 1 pound Thick Sliced Bacon
• 1 whole Onion, Medium Dice
• 3 Tablespoons Olive Oil
• 2 cups Medium Grain White Rice
• 8 cloves Garlic
• 3 quarts Chicken Stock
• 2 whole Green Or Red Peppers, Diced
• 13 cans (7 Oz. Size) Chipotle Peppers In Adobo Sauce
• 2 cups Shredded Pepper Jack Cheese

1. Dice the bacon into 1/4 pieces and brown in a heavy pan over medium heat.
2. The pan should be at least 4-5 quarts.
3. Remove the bacon, leaving the fat behind.
4. Add the diced onion.
5. Sweat the onion for about 2 minutes, then turn the burner to high and add the rice.
6. Add olive oil as needed to coat all the rice with oil.
7. The next step is what makes risotto the rich creamy dish it is.
8. You want the rice to toast in the oil.
9. The untoasted rice coated with oil will be slightly translucent/clear.
10. As it toasts, the rice will turn opaque and slightly brownish.
11. Stir constantly.
12. The onions will just go along for the ride.
13. When most of the rice is toasted, add the garlic.
14. Once the garlic has been incorporated, add about 3 cups of stock or enough the just cover all the rice.
15. The pan will be very hot, so the stock will sizzle as it goes in.
16. Dont worry, pour quickly with confidence and youll be fine.
17. Once the stock has been stirred in, drop the heat to medium low.
18. The exact amount of stock doesnt matter.
19. As the rice absorbs the stock, youll add more 1 to 2 cups at a time.
20. Stir constantly.
21. This is a dish you cant really walk away from for any more than a minute or two.
22. Add the bacon, peppers and minced chipotles after the 2nd batch of stock has been added.
23. The risotto is finished when the center of the rice is soft.
24. The outer layers of starch have dissolved into the stock and act as the thickener.
25. Add the shredded cheese and stir to combine.
26. You can stop at this point and use this for enchilada filling, as a side dish, as a main course under a big spoonful of fresh pico de gallo, but I went for the warm dip.
27. To make the dip: Spread the risotto in a 1 layer on a rimmed serving dish and sprinkle with cheese.
28. Pop into a 325 degree oven for 25 minutes and serve.

bacon, onion, olive oil, garlic, chicken, red peppers, peppers, pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chipotle-bacon-risotto-dip/ (may not work)