Bacon Risotto Recipe

Ingredients

• 1 cup Arborio rice
• 4 rashes of bacon, cut into bite-sized pieces
• 1 onion, peeled and finely chopped
• 4 cups chicken stock (broth)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons oil or butter (optional, see notes)

Instructions

1. 1

   Fry Bacon: Heat a pan over medium heat and add the bacon pieces. Fry them until they become crispy and nicely browned, then remove the bacon from the pan and set aside.

2. 2

   Sauté Onion: In the same pan, add the finely chopped onion and season with salt. Fry until golden. If the pan lacks enough bacon fat, add 2 tablespoons of oil or butter to help cook the onion well.

3. 3

   Cook Rice: Add the Arborio rice to the pan and stir well. Let the rice cook for about 1 minute until it becomes translucent, allowing it to absorb flavors and toast slightly.

4. 4

   Add Stock Gradually: Pour the chicken stock one ladle at a time into the pan, stirring continuously and waiting until most of the stock has evaporated before adding the next ladle. This process helps the rice release its starch and creates a creamy texture.

5. 5

   Combine Bacon: Once all the stock is absorbed and the rice is cooked through, add the crispy bacon back into the pan and mix well to combine flavors evenly.

6. 6

   Season & Garnish: Season the risotto with black pepper to taste. Sprinkle grated Parmesan cheese and chopped fresh parsley on top for added richness and freshness.

7. 7

   Serve Hot: Serve the risotto immediately while warm to enjoy its creamy consistency and rich flavors.