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Caramelized Onion, Bacon, and Parmesan Risotto

Caramelized Onion, Bacon, and Parmesan Risotto
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This Caramelized Onion, Bacon, and Parmesan Risotto is a creamy, comforting dish that perfectly balances sweet caramelized onions, smoky crispy bacon, and sharp Parmesan cheese. Ideal for weeknight dinners or special occasions, this risotto delivers rich flavors and a velvety texture that will satisfy and delight every palate.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups Arborio rice
  • 4 slices bacon, cut into bite-sized pieces
  • 2 large yellow onions, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable stock, kept warm
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon olive oil (plus extra for caramelizing onions)
  • ½ cup dry white wine (optional but recommended)
  • Salt and freshly ground black pepper, to taste

Optional Ingredients

  • Fresh herbs such as thyme or parsley, chopped, for garnish
  • Red pepper flakes or diced jalapeños for a spicy kick
  • Mushrooms or roasted butternut squash for vegetarian variation
  • Truffle oil for serving
  • Butter or cream to finish for extra richness

Instructions

  1. Prepare the Ingredients: Finely chop the onions and mince the garlic. Slice the bacon into small, bite-sized pieces. Grate the Parmesan cheese and warm the stock on the stove so it’s ready for use.
  2. Caramelize the Onions: In a large skillet, warm 1 tablespoon of olive oil over medium-low heat. Add the onions with a pinch of salt, stirring occasionally. Cook slowly for 25-30 minutes until the onions are a deep golden brown and sweetly caramelized.
  3. Cook the Bacon: While the onions caramelize, cook the bacon pieces in a separate pan over medium heat until crispy. Drain them on paper towels, reserving a little bacon fat to add flavor to the risotto.
  4. Toast the Rice: In a heavy-bottomed pan, melt the butter with a splash of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Stir in the Arborio rice and cook for 2-3 minutes, toasting the grains lightly and coating them with fat.
  5. Deglaze with White Wine: Pour in the white wine and stir continuously until the liquid is mostly absorbed, adding subtle acidity and depth to the risotto.
  6. Gradually Add Stock: Add the warm stock one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue this process for about 18-20 minutes until the rice is tender but still has a slight bite (al dente) and the texture is creamy.
  7. Combine Onion, Bacon, and Cheese: Stir in the caramelized onions and crispy bacon pieces gently. Remove the risotto from heat and mix in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  8. Rest and Serve: Let the risotto rest off the heat for 1-2 minutes to allow flavors to meld and texture to set. Give it a final gentle stir and serve immediately while warm and glossy, garnished with fresh herbs or extra Parmesan if desired.

Notes

  • Slow and low heat is essential when caramelizing onions to develop deep sweetness without burning.
  • Keep the stock warm throughout cooking to maintain creamy texture and proper rice cooking.
  • Stir often to release the rice’s starches, which create the signature creaminess of risotto.
  • Use freshly grated Parmesan rather than pre-grated for better melting and flavor.
  • For extra richness, stir in a knob of butter or a splash of cream just before serving.
  • Do not overcook the rice; aim for tender grains with a slight al dente bite to avoid mushiness.
  • Leftover risotto can be stored in the fridge for up to 3 days and reheated gently with added stock or water.

Nutrition

Keywords: risotto, caramelized onion, bacon, Parmesan, creamy risotto, comfort food, Italian dish, Arborio rice, easy dinner

Find it online: https://mydishez.com/caramelized-onion-bacon-and-parmesan-risotto/