Peach Risotto

I have been making a lot of roasted chicken. This leaves me with all the bits you don't eat that I make into broth. So, what better to make from stock than risotto? I'll tell ya: Peach Risotto.

Start with 2 Tbs olive oil, 2 cloves diced garlic, 2 cups arborio rice, and a large can (or two small cans) of drained peaches, in a hot pan over medium heat. Stir to toast the rice. Don't let it burn. Just a hint of browning is what you are going for.

Meanwhile, add your prepared stock on to simmer with a lid.

Queue up a podcast. You're going to be at the stove for a while. Add 1 cup of white wine (or cider) about a third of a cup at a time. Figure out what to do with the leftover wine.

Once your stock is simmering, turn the heat down to low, to keep it warm.

Once the liquid is fully incorporated add another ladleful of warm stock. Stirring frequently (but not constantly). Repeat until the rice can take no more liquid, and it is nice and creamy.

Take off the heat. Add 1 Tbs butter and some grated hard cheese (I use a blend of Romano, Parmesan, and Asiago). Incorporate well.

Serve and enjoy.

I was worried it would have been too sweet, but the peaches cooked down nicely.

Refrigerate leftovers. To reheat: fluff with a fork. Incorporate some chopped cooked frozen bacon, if desired. Microwave servings for a few minutes. Top with a little grated cheese.