1.25 L chicken broth 5 cup
6 bacon slices
15 ml butter 1 tbsp
1 onion, finely chopped
275 ml corn kernels 1 1/2 cup
2 garlic cloves, minced
500 ml short grain white rice 2 cup
salt & pepper to taste
500 ml cherry tomatoes, halved 2 cup
250 ml parmesan cheese, freshly grated 1 cup
In a large saucepan, bring broth to boil. Reduce heat and let simmer.
Meanwhile, in another large saucepan, saute bacon over medium high heat until lightly brown but not crispy. Transfer bacon to plate lined with paper towels. Drain off fat and wipe out pan with paper towels. Add butter to pan and melt over medium heat. Saute onion and corn for 5 minutes or until tender. Add garlic and saute for 15 seconds. Add rice and stir to coat. Return bacon to pan and add broth, salt and pepper.
Bring rice mixture to boil. Reduce heat to low. Cover and simmer for 10 minutes. Uncover, stir thoroughly, then stir in tomatoes. If liquid is almost absorbed, add another 1 cup (250 ml) broth. Cover and simmer, stirring occasionally, for 10 minutes or until liquid is almost absorbed and rice is still slightly firm to the bite. Remove from heat and stir in parmesan and enough of the remaining broth to make it creamy. Cover and let stand for 10 minutes or until rice is tender.
Serves: 6