Spicy Pineapple Bacon Risotto

Sometimes the best recipe is a slight improvement on an old favorite. This recipe is a new take on our previous spicy pineapple risotto. Bacon has been added, so it obviously is better. This dish also gets a great boost from our new and delicious Pastamore Kettle Roasted Jalapeno Oil. While our old jalapeno oil was good, our new jalapeno oil is great. Take some time and make yourself this restaurant quality dish at home.

Ingredients:
1 cup - arborio rice
1/2 - fresh pineapple
4 slices - thick cut bacon
1 Tbsp - Pastamore Kettle Roasted Jalapeno Oil 4 cups - chicken broth/stock, low sodium
2 cloves - garlic, minced
2 Tbsp - green onion (as garnish)
1 pinch - saffron
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over medium heat. Once hot, add bacon. Cook until desired doneness is reached, turning once during the cooking process. Place on towel to to cool. Reserve bacon fat in pan.
3. Place chicken broth into a medium pot. Bring to a boil and reduce to a simmer.
3. Remove top and bottom from pineapple. Remove skin and core. Cut 1/2 of pineapple into bite-sized pieces. Finely chop bacon and place to side.
4. Heat pan with bacon grease over medium heat. Once hot, add the minced garlic. Cook garlic until blonde and add arborio rice. Cook for 1-2 minutes. Mix well to evenly coat the rice in fat.
5. Ladle in 1-2 cups of hot chicken broth and add pinch of saffron. Cook until absorbed, stirring often. Continue until half of the broth is gone.
6. Add pineapple, Pastamore Kettle Roasted Jalapeno Oil, and bacon (reserve 1 Tbsp of bacon for garnish). Continue adding broth one ladle at a time. Cook until rice is soft but al dente. Risotto should be loose enough that it should run when plated.
7. Season to taste with salt and black pepper. Plate and top with bacon and green onion.