Seconds? Yes please! Bacon & Tomato Risotto

This is just ridiculously mouth watering. Super simple to make, super simple to eat. Why wouldn't you make this? I'm not sure there's a logical answer to that question. I looove risotto and I can't get enough of the fresh out of my back yard tomatoes. They've been sitting on my counter for a few days and well, I just have to eat them. But I needed something extra special for dinner today and I was in the mood to stir so I decided risotto needed to be on the menu. I had bacon so I threw that in the mix too.

Here's what you'll need:
1 onion, finely chopped
1/2 lb bacon, diced
1 cup chopped tomatoes, take out the seeds
1 1/2 cups uncooked arborio rice
3 tablespoons of butter
2 cans low sodium chicken stock
1 can low sodium beef stock
2 tablespoons freshly chopped parsley
1 cup parmesan and romano cheese

In a sauce pan add the stocks and heat just to warm thru. In a large skillet over medium heat cook the bacon until it's crispy then set aside on a paper towel to drain off any excess grease. Take out some of the grease if there is a lot and add the butter. When that is melted add the onion. Cook until just translucent. Add the rice. Stir it around a bit and let it toast just a few minutes.  Begin adding the broth one ladle at a time, stirring constantly. Let each addition absorb before adding the next. This should take about 20 minutes.
You want a creamy risotto, not firm and dry. It should also be al dente, like pasta. Give it a taste-test to make sure. When it's done take it off the heat and stir in the cheese, tomatoes, bacon and parsley.

Give yourself an extra spoonful and dive into it. It's so creamy and nutty from the cheese. You get the brightness from the tomatoes and some crunch from the bacon. It's the perfect bite.