Ingredients:

1 shallot, minced

1 cup bacon, diced

1 cup carrots, diced

1 cup celery, diced

3 cloves, garlic

1 lb Cajun Grain Rice

4 – 6 cups chicken stock, heated up

½ cup shredded Parmesan

Salt and Pepper, to taste

Directions:

1. Sauté bacon till almost done. Add shallots. Cook 5 minutes.
2. Add carrots and celery. Cook 8 minutes. Add garlic. Cook 3 minutes.
3. Add rice and stir continuously until rice is hot and starting to toast.
4. Add chicken stock ½ cup at a time, stirring continuously.
5. Only add more stock when prior ½ cup has been absorbed by rice.
6. Start checking rice for doneness after 4 cups have been added, keep adding chicken stock by the ½ cup until rice is done which should not be more than 6 cups.
7. Season with salt and pepper to your taste, then add Parmesan.

Note: The constant stirring is what makes risotto so creamy, it releases the starch from the rice.

I made this dish with a roasted chicken that had its liver and neck tucked in the carcass. I added the liver and neck after I added the shallots. Allow the liver to cook all the way so you can mash it up with the back of you spoon then add the carrots and celery.