Caramelized-Onion Risotto

6-8 SERVINGS
Ingredients
1/2 pound Nitrate-Free Applewood Smoked Bacon
1/4 cup extra-virgin olive oil
2 large onions, halved lengthwise and thinly sliced crosswise
2 quarts chicken stock or low-sodium broth
1/4 cup shallots, chopped
3 garlic cloves, minced
2 cups arborio rice
1/3 cup dry white wine
1 teaspoon coarsely chopped thyme
2 Tbsp. chopped Italian Parsley
1/2 cup Parmigiano-Reggiano
Salt and freshly ground pepper

Directions
1. Caramelize Onions: In a large saucepan, heat 3 tablespoons of the olive oil. Add the onions and cook over moderately high heat until lightly browned, about 4 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and browned, about 25 minutes. Note: Onions can be caramelized days ahead and frozen until ready to use.

2. In a large skillet, cook the bacon over moderate heat until crisp. Drain on paper towels, then crumble.

3. Bring the stock to a boil in a medium saucepan. Cover and keep hot over low heat. Heat the remaining 1 tablespoon of olive oil in the large saucepan. Add the shallots and garlic and cook over moderate heat until fragrant, about 1 minute. Add the rice and cook, stirring, for 2 minutes. Add white wine and cook until absorbed. Add 1 1/2 cups hot stock to cover the rice, and stir constantly over moderate heat until the liquid has been absorbed. Continue adding stock, about 1 cup at a time, cook, stirring, until it has been completely absorbed before adding more. The rice is done when the grains are just tender and the sauce is creamy, about 20 minutes.

4. Remove the pan from the heat and stir in the onions, bacon, thyme, parsley and 1/2 cup of Parmagiano-Reggiano. Season with salt and pepper. Spoon the risotto into bowls and serve with additional Parmesan.

Twin Cities "Date Night" Restaurant Ranking

The List
1. Figlio (Winner 2008)
2. Loring Pasta Bar
3. Axel's Bonfire
4. Yarusso's
5. Duplex

The In Crowd Says: "Fun atmosphere in the heart of uptown"

Honorable Mentions
Kafe 421
Psycho Suzi's
Tria
Khan's Mongolian
Melting Pot
Giorgio's
Forepaugh's

Dinner Party Planning

Dining IN
A member of the IN Crowd and chef extraordinaire prepared a 45th wedding anniversary dinner party for family friends in St. Ansgar, IA. Happy Anniversary Fred and Karen! With several courses, menu options and family acting as staff, this homemade meal was anything but! Here are some of the meal highlights!

What was your favorite part of the night?
My nephews Aaron (9) and Erik (6), were excited about the party and anxious to be food servers for a night. They handled the position like little professionals – served from the right, removed from the left and got every order correct from first course
to dessert!
Had you made any or all of these dishes before?
Yes! When planning a menu like this, I find it best to prepare dishes I can do from my head. I chose desserts that I could bake and freeze during the week prior and add the finishing touches the day of the party. Also, I prepared the bread doughs a week ahead and then shaped and baked the day of.
Would you ever do something like this again?
Absolutely! Who's hungry?