Creamy Bacon Risotto

Sweet onions mixed with crispy bacon make an incredible combo in this dreamy rice dish. The constantly-stirred rice soaks up all the goodness from smoky bacon, caramelized onions, and rich Parmesan. It's a comfort meal that turns basic stuff into something amazing - perfect when you want something both cozy and impressive without spending forever cooking.

I whipped this up for a few friends last weekend and they all asked me how to make it before we even got to dessert. There's something almost peaceful about the stirring process while the kitchen fills up with amazing smells.

Picking Your Ingredients

• Arborio rice: Gives you that important starchy texture creating the creamy feel without turning into mush.
• Bacon: Brings smoky richness that makes this way better than regular risotto. Go for thick-cut for the best flavor punch.
• Parmesan cheese: Adds nutty flavor and helps make that silky sauce that pulls everything together. Always shred it yourself.

I never cut corners on Parmesan for this dish. Grabbing a good chunk of the real stuff and grating it fresh makes such a difference. When it melts into the hot rice, it creates this amazing richness you just can't get from the pre-shredded stuff in bags.

The Cooking Steps

Brown Your Onions

Warm up some olive oil in a pan on medium-low. Throw in thin-sliced yellow onions with a tiny bit of salt. Let them cook slowly for about 25 minutes, giving them a stir now and then until they turn golden brown and super sweet. Splash in some balsamic vinegar at the end for extra flavor.

Make The Bacon Crunchy

Cook chopped bacon pieces in a big skillet until they're nice and crispy. Take the bacon out but keep about a spoonful of the bacon grease in the pan to flavor your risotto.

Get The Base Going

Cook finely chopped shallot in that bacon fat with a bit of olive oil until it goes clear. Add some minced garlic and stir it around just until it smells good, but don't let it get brown and bitter.

Get Your Rice Ready

Add your Arborio rice to the pan and stir it around for a few minutes. This important step coats all the grains with fat and starts releasing the starches that'll make everything creamy. Watch for the grains to get see-through around the edges.

Start With Wine

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

Slowly Add Your Broth

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

Mix In The Good Stuff

When the rice is soft but still has a tiny bit of firmness, mix in your browned onions, crispy bacon, fresh-grated Parmesan, and a spoon of butter. The heat melts everything together into a perfect blend of flavors and textures.

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My grandma always told me to use only wooden spoons for risotto. She'd say the smooth edge won't break the rice but still rubs enough to get the starches out. Every time I cook this dish, I think about her kitchen and wonder what she'd think of these flavor combos she never tried herself.

Tasty Side Matches

Some simple oven-roasted veggies go perfectly with this rich rice dish. The browned bits in both foods work really well together while giving you different textures. A fresh green salad with lemon dressing cuts through the creaminess and balances everything out.

Ways To Switch It Up

• Try pancetta instead of bacon for a milder taste or throw in some cooked mushrooms for earthy flavor.
• To make it vegetarian, skip the bacon, use veggie broth, and add in some roasted mushrooms with extra Parmesan for flavor.
• Don't drink alcohol? Just use more broth with a squeeze of lemon juice instead of wine.

Using Up Extras

Put any leftover risotto in a container with a lid and keep it in the fridge for up to three days. When you want to eat it again, add a splash of warm broth 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. Don't use the microwave - it makes some spots too hot and dries out the edges.

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This sweet onion, bacon, and Parmesan risotto has become my go-to dish for good reason. It tastes way more complicated than its simple ingredients, making any regular weeknight feel special. There's something really nice about the slow stirring process after a long day, especially when you know there's something so tasty waiting at the end.

Frequently Asked Questions

→ Can I prepare the risotto in advance?

Risotto tastes best fresh, but you can make it a day early. Reheat gently with a splash of broth or water for creaminess, finishing with parmesan before serving.

→ What works in place of white wine?

Skip the wine by using chicken broth plus a teaspoon of lemon juice or white wine vinegar. This adds the tang without alcohol.

→ Do I have to caramelize the onions?

Sautéed onions are fine but lack the sweet, rich flavor. For great results, take the time to cook the onions on low heat for 30-40 minutes. Store-bought caramelized onions also work.

→ Is arborio rice required?

Arborio is ideal because its starch creates a creamy result. Carnaroli or vialone nano rice are other good choices. Regular rice won’t give that same creamy feel but can be an option in a pinch.

→ How do I know it’s finished?

The rice should be creamy but still slightly firm when bitten (al dente). Check by tasting a grain—soft with the tiniest bite inside—and serve once it spreads softly when plated.

→ How can I make this vegetarian?

Just skip the bacon and swap in vegetable broth for chicken broth. Add extra butter and some mushrooms sautéed in olive oil to keep a savory, deep flavor.