Cook: Corn and Bacon Risotto

Leaving a stable job to start a new venture, while exciting (and going quite well, actually), has left us with a smaller food budget.  My usual cooking process is to decide what I want to make, scan some recipes for basic ideas, then hit up the store and buy the best of the best ingredients.  Having a smaller budget threw a wrench into this little plan, and it's taken me a few weeks to adjust (hence the lack of posting recently).  While ramen is delicious, and will suffice for a few meals per week, eating it for every meal I'm pretty sure will lead to a mental breakdown.  In order to re-ignite my desire to make delicious food, I decided to hit up the farmers' market.  I picked up some sweet corn, and made a plan to use it in a tasty, yet economical, way: with bacon, onions, garlic, and rice.  Slab bacon, purchased from the meat counter, is about $4.50 per pound, while the pre-packed sliced stuff is closer to $8.  Since I was going to be dicing it anyway, I didn't need the thin-cut strips (total cost? $0.87).