Bacon Parmesan Risotto (Print Version)
# Ingredients:
01 -
3 cups chicken stock, low-sodium
02 -
1 tablespoon good olive oil
03 -
2 thick-cut bacon strips, chopped into 1/2-inch pieces
04 -
Half a small shallot, diced finely
05 -
2 garlic cloves, chopped very small
06 -
1 cup of Arborio rice
07 -
1/4 cup white wine, dry variety
08 -
4 tablespoons chopped-up caramelized onions
09 -
1/3 cup parmesan cheese, finely grated
10 -
1 tablespoon unsalted butter
11 -
Chopped chives for topping
12 -
Salt and pepper, as needed
# Instructions:
01 -
Pour the chicken stock into a pot over low heat. Let it warm gently until steaming, and keep it that way while you cook.
02 -
Using a big sauté pan on medium heat, cook the bacon pieces with olive oil until crunchy (about 10 minutes). Take them out with a slotted spoon and let them drain on paper towels.
03 -
Lower the heat a bit and cook the shallots with a small pinch of salt for 1-2 minutes, stirring gently. If the pan starts to get too hot, lift it off the burner for a quick second. You’re aiming for soft and fragrant.
04 -
Add the garlic to the pan and mix it with the shallots for about a minute. Toss in the Arborio rice and stir to coat it well in all the tasty oil. Let it toast just a little, about 2-3 minutes, until there’s a faint white dot in each grain.
05 -
Pour the dry wine into the pan, and let it cook down completely for 2-3 minutes. This adds a nice flavor punch while evaporating the alcohol.
06 -
Time to go one ladle at a time. Slowly pour in some warm stock, letting the rice soak it up before you add more. Keep doing this for about 20-25 minutes, and watch as the rice turns creamy and smooth.
07 -
Once the rice has a slight chew (al dente), mix in the caramelized onions and crispy bacon. Turn off the heat when it’s all combined.
08 -
Add the butter and parmesan, stirring them in until everything melts together. Don’t forget to sprinkle with salt, pepper, and fresh chives before serving piping hot.
# Notes:
01 -
This creamy risotto blends sweet onions, smoky bacon, and nutty parmesan for a cozy dish with a sophisticated twist.
02 -
Take your time with risotto—it’s worth sticking by the stovetop while it cooks!