Originally Posted by
Holly in KC
Yeah - its not online, because it was originally a restaurant recipe (I did goof - it was from BA 1/99).
Not a diet dish.... but worth a splurge!
Potato Risotto with Bacon Cream Sauce
4 servings
3 bacon slices, chopped
2 cup chopped onions, divided
1/3 cup dry white wine (Ruffino Orvieto is what I always use)
1/4 cup apple cider vinegar (I cut this in half or find its too tart)
1 cup whipping cream (we use 1/2 and 1/2 instead of cream, and used 1/2 milk)
2 T butter
2 garlic cloves, minced
1 1/2 pounds russet potatoes, peeled, cut into 1/2 inch cubes
1 cup chicken stock
2/3 cup grated Parmesan (2 ounces)
1/4 cup mascarpone cheese
Saute bacon and 1/2 cup onion in heavy medium skillet over medium heat until bacon is crisp, about 5 minutes (I prefer to cook bacon first, then onions). Using slotted spoon, transfer bacon-onion mixture to small bowl. Pour off drippings. Remove from heat. Add wine and vinegar to skillet. Return to heat and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 3 minutes. Add cream and bacon-onion mixture and simmer until reduced to sauce consistency, stirring occasionally, about 3 minutes. Season to taste with salt and pepper. Can be made 1 day ahead, Cover and refrigerate.
Melt butter in heavy large saucepan over medium heat. Add remaining 1 1/2 cups onion and saute 5 minutes. Mix in garlic. Add potatoes and saute 3 minutes. Mix in stock. Cook until potatoes are just tender and most of liquid is absorbed, stirring occasionally, about 20 minutes. Mix in Parmesan and mascarpone. Season to taste with salt and pepper.
Rewarm bacon sauce. Spoon potato risotto onto places and drizzle with bacon sauce.
The end result is a rich, creamy, almost mashed potato dish with some texture (like risotto). Delish.
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At least it is healthy fat...? 
