Bacon Risotto with Parmesan

    (309)
    55 minutes

    Creamy risotto with crisp bacon. Serving suggestion: plate the risotto and add one raw egg yolk to each serving, allowing the diner to break the yolk and stir into the rice.


    235 people made this

    Ingredients
    Serves: 4 

    • 250g bacon, diced
    • 5 cups (1.25L) chicken stock
    • 40g butter
    • 1/2 onion, diced
    • 4 cloves garlic, minced
    • 1 1/2 cups (280g) Arborio rice
    • 40g butter
    • 1/4 cup (30g) grated Parmesan cheese
    • 1 pinch salt and black pepper to taste

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Cook and stir the diced bacon in a large frypan over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
    2. Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
    3. Heat 40g butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet slightly firm.
    4. Remove the risotto from the heat and stir in the remaining 40g of butter, the Parmesan cheese and the reserved bacon. Season to taste with salt and pepper before serving.

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    Reviews and Ratings
    Global Ratings:
    (309)

    Reviews in English (222)

    by
    246

    This is a delicious risotto recipe! And yes, I did make changes. I threw in 1/4 cup of white wine after sauteeing the onion and rice, which is what most risotto recipes call for. I also tossed in some parsley with the parmesan, cheese and bacon. Wonderful. As for those who don't like people giving high ratings to a recipe they've modified, well, I think that's the beauty of this site. You have the basic recipe, which is fine. But if you're like me and are a experienced home cook, you can look at the variations and see how it can be made better or to your own liking. Sure, it'd be great to be able to make a recipe as written, then make it again with your own additions, but who the heck has time for that?  -  09 May 2010  (Review from Allrecipes USA and Canada)

    by
    156

    Yum!!! This risotto is absolutely amazing. I lived in Italy for three years and this recipe tastes completely authentic. I used cubed Pancetta instead of bacon and shallots instead of onions, doubled the Parmesan cheese, then added diced Roma tomatoes and frozen peas right before serving. It was so good that my husband and I both went back for seconds and then ate the remainder for lunch the next day! It took almost exactly 20 minutes to absorb all of the broth. It took a lot of stirring, but it was so worth it. Can't wait to make this again!  -  03 May 2010  (Review from Allrecipes USA and Canada)

    by
    95

    this was amazing! so worth the time it took to stir it constantly! i also sauteed some sliced fresh mushrooms in a bit of the bacon grease and added those at the end with the bacon. it was so creamy and savory, I actually licked the serving spoon - I can do that, I live alone!  -  01 Dec 2009  (Review from Allrecipes USA and Canada)

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