Onion Bacon Risotto (Print Version)

# Ingredients:

→ Base

01 - White wine, dry (¼ cup)
02 - Arborio rice (1 cup)
03 - Chicken stock, low-sodium (3 cups)

→ Proteins & Aromatics

04 - Chopped caramelized onions (4 tablespoons)
05 - Diced shallot (½ small, finely chopped)
06 - Minced garlic (2 cloves)
07 - Bacon strips, thick-cut (2 pieces cut into ½-inch chunks)

→ Finishing Elements

08 - Chives, chopped (for sprinkling)
09 - Good quality olive oil (1 tablespoon)
10 - Butter, unsalted (1 tablespoon)
11 - Grated parmesan-reggiano (⅓ cup)
12 - Season with pepper and salt as you like

# Instructions:

01 - Keep chicken stock warm over low heat in a medium pan while you cook.
02 - Crisp bacon pieces in olive oil over medium heat for 10 minutes; let drain on paper towels.
03 - Soften diced shallots with a little salt for a couple of minutes, then toss in minced garlic for another minute.
04 - Stir the rice into the skillet, cooking until the grains are lightly toasted but still have a pale dot in the center (2-3 minutes).
05 - Splash in white wine, stirring until completely soaked up (roughly 2-3 minutes).
06 - Ladle the hot stock into the rice bit by bit, waiting until absorbed before the next addition. Repeat for about 20-25 minutes.
07 - Fold in bacon chunks and caramelized onions, then mix in butter and parmesan. Top with chives, salt, or pepper, and serve up right away.

# Notes:

01 - Always keep the broth warm as you cook.
02 - Don’t let shallots burn—watch them closely.
03 - Rice should finish with a bit of firmness (al dente).
04 - Best served immediately while still steaming.

Back