Onion, Bacon & Parmesan Risotto (Print Version)
# Ingredients:
→ Base
01 -
1 cup of Arborio rice
02 -
3 cups chicken broth (low-sodium)
03 -
1/4 cup dry white wine
→ Proteins & Aromatics
04 -
2 thick bacon strips, chopped into 1/2 inch bits
05 -
1/2 small shallot, diced really fine
06 -
2 garlic cloves, chopped small
07 -
4 tbsp caramelized onions, minced
→ Finishing Elements
08 -
1/3 cup freshly grated parmesan cheese
09 -
1 tablespoon butter (unsalted)
10 -
1 tablespoon top-quality olive oil
11 -
Chopped chives (for sprinkling on top)
12 -
Pinches of salt and black pepper to your liking
# Instructions:
01 -
Warm the chicken broth over medium-low on the stovetop until it’s steaming; keep it warm through cooking.
02 -
Fry bacon in a drizzle of olive oil until it's crisp (this should take around 10 minutes), then move it to some napkins to soak the extra fat.
03 -
Sauté the chopped shallots with a little salt until soft—takes 1-2 minutes. Toss in garlic and cook for just another minute.
04 -
Mix rice in with the aromatics and stir for a couple of minutes until you see that white spot at the center of each grain.
05 -
Pour wine into the pan and cook it off until it’s disappeared into the rice, about 2-3 minutes.
06 -
Pour a ladle of warm broth into the rice, stir, and wait until it absorbs before adding more. Keep this going for 20-25 minutes.
07 -
Mix bacon and onions into the rice. Give it one last stir, take off the heat, and fold in butter and parmesan. Sprinkle with chives and adjust the seasoning before serving.
# Notes:
01 -
Keep the broth hot while cooking.
02 -
Don’t let the shallots burn; stir constantly.
03 -
Rice should still be a little firm in the middle (al dente) when done.
04 -
Serve it right away—hot and fresh tastes best!