Caramelized Onion Bacon Risotto (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups low-sodium chicken broth
02 -
1 Tbsp olive oil, best quality
03 -
2 strips thick-cut bacon, cut into 1/2" pieces
04 -
1/2 small shallot, finely diced
05 -
2 cloves garlic, minced
06 -
1 cup arborio rice
07 -
1/4 cup dry white wine
08 -
4 Tbsp caramelized onions, finely chopped
09 -
1/3 cup parmesan-reggiano, finely grated
10 -
1 Tbsp unsalted butter
11 -
Finely chopped chives, for garnish
12 -
Salt and pepper to taste
# Instructions:
01 -
Set a medium saucepan over medium-low heat. Pour in chicken broth and allow it to come to a simmer. Keep the broth warm until ready to use.
02 -
Heat a large sauté pan over medium heat. Add olive oil and the chopped bacon. Cook the bacon until crispy, approximately 10 minutes. Use a slotted spoon to remove the bacon from the pan and transfer it to a plate lined with paper towels to drain.
03 -
Turn the heat of the pan down to medium-low. Add the diced shallots with a pinch of salt and sauté for 1-2 minutes until softened. Stir in garlic and cook for approximately 1 minute, ensuring the mixture is aromatic.
04 -
Add arborio rice to the pan and stir to coat it in the oil, garlic, and shallots. Cook the rice for 2-3 minutes until the grains appear translucent with a small white dot in the center.
05 -
Pour in the white wine and cook for 2-3 minutes until the wine is absorbed and the alcohol has evaporated.
06 -
Add the warm chicken broth one ladle at a time. Stir the rice constantly and wait until each ladle of broth is nearly absorbed before adding the next. Continue this process for 20-25 minutes until the rice achieves a creamy texture.
07 -
Once the rice is tender but still has a slight bite, stir in the caramelized onions and cooked bacon. Remove the pan from heat and mix in the grated parmesan and butter. Season with salt and pepper to taste.
08 -
Garnish the risotto with finely chopped chives and serve hot.