Bacon and sweet corn risotto

This is not a proper risotto. It wasn't intended to be one either. It's not made with arborio rice, neither does it follow the technical nuances of cooking risotto. I had stepped into the kitchen after a whole week of being unwell, only with the idea to rustle up something quick for my dinner to office. I had a few rashers of bacon and a lot of sweet corn at my disposal and so the immediate thought of a bacon-rice thing came to my mind. Even during the period of cooking I was still clueless about the way it would turn out. But the warm, hearty, earthy, comforting taste it imparted at the end elevated it to nothing short of a risotto. Admittedly, it belies authenticity. But it's that rare one pot dish that you'll be happy to gulp down at any given time. And you know what? The 'risotto' was packed in my tummy even before I could take my lunchbox out. So yeah, I had to think of a suitable dinner all over again.

Serves: 1

Ingredients:

Cooked rice, leftover: 2 cups
Bacon, diced: 100 gm
Sweet corn kernels: 50 gm
Onion, chopped finely: 1/2
White wine vinegar: 2 tsp
Butter: 1 tsp
Garlic, chopped: 1 tsp
Milk: 3 tsp
Cream: 3 tsp
Parmesan cheese, grated: 1/2 cup
Oregano, for seasoning
Red chilli flakes, for seasoning
Salt, to taste
Pepper: 1/2 tsp

Method:

1. Melt butter in a non-stick pan and add the bacon. Fry them for a while.

2. Add garlic and onion and cook on medium heat till soft and translucent. Add vinegar and cook for a minute.

3. Add the milk and bring it to semi boil.

4. Now add the cooked rice and coat well with the sauce. Add salt and other seasonings.

5. Add the cream and parmesan cheese and cook for 2-3 more minutes.

6. Serve hot and gulp down without delay. You won't be able to save any for your office lunch, so don't even try!