Recipes from Artesa Black Olive and Bacon Risotto 1/2 cup, sun dried tomatoes, hydrated and chopped 1/2 cup pitted kalamata olives, chopped 1/4 cup of bacon, chopped, rendered and strained 1/3 cup, grated asiago cheese 1/3 cup fresh thyme, parsley and oregano, chopped 1 pound quality whole grain arborio rice 1 tablespoon garlic, minced 1/2 medium onion, diced 2 bay leaves 5-6 cups hot chicken stock 3/4 cup white wine Start with 1 pound dry arborio rice. Follow basic risotto recipe on package with diced onion, garlic, bay leaf, white wine and hot chicken stock. Total cooking time, from the time you add hot chicken stock, should be approximately 18 minutes. Add cheese in the final 5 minutes. Add other ingredients in the final minute. Stir well. While still hot, spread risotto on a sheet pan approximately 3/4 inch thick. Cover with another sheet pan and weight slightly with small cans. Refrigerate several hours until completely cool. With a round cutter, cut out individual portions. Reheat on a lightly greased sheet pan in 350 degree oven for approximately 12 minutes or until heated through. Serve immediately.