Creamy Bacon Parmesan

Sweet caramelized onions paired with crispy bacon make an incredible duo in this mouth-watering risotto. The carefully stirred rice soaks up all the goodness from smoky bacon bits, candy-like onions, and rich Parmesan. This soul-warming meal turns basic ingredients into something truly memorable - ideal when you want something both fancy and simple without spending forever cooking.

I whipped this up for some friends last weekend and they were all asking for the recipe before we even got to dessert. There's something almost peaceful about the steady stirring while amazing smells fill your kitchen.

Picking Your Ingredients

• Arborio rice: Gives you that crucial starchy texture that makes everything creamy without turning to mush.
• Bacon: Brings that smoky richness that takes this dish to another level. Go for thick-cut pieces for the best taste and texture.
• Parmesan cheese: Adds that nutty flavor and helps create the smooth sauce that ties everything together. Don't use the pre-grated stuff.

I never skimp on Parmesan when making risotto. Grabbing a nice chunk of the real deal and grating it yourself makes such a difference. The way it melts into the hot rice creates this amazing richness you just can't get from the containers of pre-grated stuff.

How To Cook It

Get Those Onions Golden

Pour some olive oil in a pan over medium-low heat. Throw in thin-sliced yellow onions with a tiny bit of salt. Let them cook slowly for around 25 minutes, giving them a stir now and then until they turn into sweet golden strands. Add a little splash of balsamic toward the end for extra flavor.

Make The Bacon Perfect

Cook your chopped bacon in a big skillet until it's nice and crispy. Take the bacon out but keep about a tablespoon of the fat in the pan to add amazing flavor to your risotto.

Start The Flavor Base

Cook some finely chopped shallot in the bacon fat with a bit of olive oil until it goes clear. Toss in some minced garlic and cook just until you can smell it, making sure it doesn't get brown and bitter.

Get The Rice Ready

Add your Arborio rice to the pan and stir it around for a few minutes. This important step coats each grain with fat and starts releasing the starches that make everything creamy. Look for the grains to start looking see-through around the edges.

First Liquid Goes In

Pour in some dry white wine and keep stirring until it's all soaked up. The alcohol cooks away but leaves this nice tangy flavor that cuts through the richness.

Add Stock Bit By Bit

Keep your chicken stock warm in another pot. Add just one ladle at a time to the rice, stirring often until each addition gets absorbed before adding more. This slow process takes about 20 minutes but it's worth it for the perfect texture.

Mix In The Good Stuff

When the rice is tender but still has a tiny bit of firmness, stir in your caramelized onions, crispy bacon, fresh-grated Parmesan, and a tablespoon of butter. The heat melts everything together into this amazing mix of flavors and textures.

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My grandma always made risotto with just a wooden spoon. She said the gentle edge wouldn't break the rice but still stirred enough to get all the starchiness out. Whenever I make this dish, I think about her kitchen and wonder what she'd say about these flavor combos she never tried herself.

Great Side Dishes

This rich risotto goes perfectly with some simple roasted veggies. The browned bits in both dishes work really well together while giving you different textures. A simple green salad with lemon dressing cuts through the creaminess of the rice really nicely.

Ways To Switch It Up

• Try pancetta instead of bacon for a milder flavor or throw in some sautéed mushrooms for an earthy touch.
• If you don't eat meat, skip the bacon and use veggie stock, then add some roasted mushrooms and extra Parmesan for flavor.
• No wine? Just use more stock and squeeze in some lemon juice instead.

What To Do With Extras

Any leftover risotto can go in a covered container in the fridge for up to three days. When you reheat it, add a splash of warm stock or water since the rice keeps soaking up liquid. Warm it slowly on the stove over medium-low heat, stirring often to bring back the creaminess. Skip the microwave - it tends to dry out the edges and heat unevenly.

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There's a reason this caramelized onion, bacon and Parmesan risotto has become my go-to dish. It tastes way more fancy than the simple ingredients would suggest, making any regular Tuesday night feel special. I love how the relaxing process of stirring helps me unwind after a busy day, with an amazing meal waiting at the finish line.

Frequently Asked Questions

→ Is it possible to make this risotto in advance?

Risotto is best fresh, but you can cook it a day ahead. Gently reheat with a splash of broth and add parmesan right before serving to restore its creaminess.

→ What works instead of white wine?

You can swap wine with more chicken broth and a teaspoon of lemon juice or vinegar to keep a touch of acidity.

→ Can I skip caramelized onions?

You can use regular sautéed ones, but they won't be as sweet. If you can, caramelize your onions for a rich flavor or grab pre-made ones.

→ Why is arborio rice important?

Arborio's high starch content gives risotto its creamy texture. You can also use carnaroli or vialone nano rice, though regular rice won't turn out the same.

→ When is risotto ready to eat?

It should be creamy but still have a tiny bit of bite. Taste it—you’re looking for tender grains with just a slight firmness in the center.

→ Can this dish be veggie-friendly?

Yes! Leave out the bacon, switch to vegetable broth, and add some buttery mushrooms or extra olive oil for depth.