Description
A rich and creamy risotto featuring caramelized onions, crispy bacon, and savory Parmesan cheese, perfect for a comforting meal.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 large onion, thinly sliced
- 4 slices of bacon, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a saucepan, heat the broth over low heat.
- In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside.
- In the same skillet, add olive oil and butter, then add the sliced onions. Cook until caramelized, about 15-20 minutes.
- Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted.
- Begin adding the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Stir in the caramelized onions, crispy bacon, and Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- Make sure to stir the risotto frequently for the best creamy texture.
- Leftover risotto can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg