
Caramelized onion bacon and parmesan risotto is my go to comfort dish when I want something creamy but also crave lots of flavor and a little bit of crunch. This recipe transforms simple pantry and fridge staples into a rich and satisfying meal with every bite bursting with sweet onions smokey bacon and nutty parmesan.
I made this for a friend’s birthday dinner on a chilly night years ago and now it has become a request for almost every family gathering. There is just something about the way the onions and bacon come together that keeps everyone going back for another scoop.
Ingredients
- Olive oil: gives the onions a silky start and helps everything cook gently so use a good quality extra virgin olive oil for flavor
- Bacon: brings in a deep smoky taste as well as irresistible crispy bits use thick cut for the best texture
- Medium onion: forms the sweet and savory backbone of the dish go for yellow or sweet onions and slice them thin
- Arborio rice: special short grain rice that gets creamy as it cooks through slow stirring look for plump firm grains in the bulk bin or in a sealed bag
- Low sodium chicken broth: helps create the risotto’s signature creaminess with balanced savory support choose a high quality store bought broth with minimal additives
- Dry white wine: adds brightness and a hint of acidity to cut through the richness but can be swapped for extra broth
- Unsalted butter: melts in at the end and pulls everything together opt for good quality for the best finish
- Grated parmesan cheese: delivers salty nutty complexity try to buy a block and grate it fresh for maximum flavor
- Salt and pepper: allow you to control seasoning along the way always taste as you go
- Fresh parsley: gives a pop of color and a light herbal contrast choose flat leaf for the freshest flavor and chop just before using
Step-by-Step Instructions
- Caramelize the Onions:
- Add olive oil to a large skillet or pot and heat over medium. Stir in the sliced onions and let them cook gently for about 15 to 20 minutes stirring occasionally. Lower the heat as the onions soften to keep them from burning. Wait for the onions to turn golden brown and taste sweet that slow process is key to rich flavor. Remove from the pan and set aside when fully caramelized.
- Cook the Bacon:
- Place the chopped bacon in the same skillet and cook over medium until the pieces are crispy and golden about 5 to 7 minutes. Watch and stir so nothing sticks or burns. Once crispy use a slotted spoon to move bacon to a paper towel lined plate to drain the extra fat.
- Prepare the Risotto:
- With the skillet still hot and containing the bacon fat add the Arborio rice. Stir the rice so each grain gets coated and starts to toast for 1 to 2 minutes. Pour in the dry white wine if using and stir until it is mostly absorbed. Now start adding chicken broth one ladleful at a time stirring often and letting each pour get absorbed before adding more. Continue this careful process for about 20 to 25 minutes until the rice is creamy and still has a slight bite. Taste as you go since you might not need all the broth.
- Finish the Risotto:
- When the rice is creamy and just done stir in the caramelized onions crispy bacon butter and parmesan cheese. Mix well so the butter and cheese melt into the risotto making it extra luscious. Taste and adjust with salt and pepper as needed.
- Serve:
- Spoon the risotto into bowls or onto plates while still hot. Top with extra parmesan and fresh chopped parsley if you like it for a bright finish. Serve immediately for the perfect experience.

My favorite part is adding the caramelized onions back in at the end the sweet savory depth they give is magic and I still remember my mom teaching me how low and slow is the key. She would say you know they are ready when the whole kitchen smells warm and toasty.
Storage Tips
Let the risotto cool to room temperature before storing in an airtight container in the fridge. It keeps for up to three days and you can reheat gently with a splash of broth or water to loosen. I like to store extra bacon separately so it stays as crisp as possible when reheating.
Ingredient Substitutions
You can swap the bacon for pancetta or prosciutto for a slightly different flavor profile. For a vegetarian risotto simply leave out the bacon use vegetable broth and stir in a bit of smoked paprika for a touch of depth. If you only have regular long grain rice the texture will be different but the flavors will still shine.
Serving Suggestions
This risotto makes a fantastic main course with a simple green salad alongside but also works well as a side for roast chicken sausage or grilled vegetables. Sometimes I add sautéed mushrooms or fresh peas stirred in at the end for extra color and contrast.
Cultural and Historical Context
Risotto is a classic Italian comfort food originating from the northern regions where rice paddies thrive. The magic of risotto is all about stirring and slowly adding liquid to coax out that creamy texture. Traditional recipes use minimal ingredients letting one or two flavors take center stage just as in this onion bacon and parmesan version.

Frequently Asked Questions
- → Can I make this dish vegetarian?
Yes, omit the bacon and use vegetable broth. You can also add sautéed mushrooms for extra depth.
- → Why is Arborio rice recommended?
Arborio rice releases starch during cooking, resulting in the signature creamy texture essential to this dish.
- → What's the secret to perfect caramelized onions?
Cook onions low and slow, stirring often and resisting the urge to turn up the heat for faster results.
- → Can I skip the wine?
Absolutely. Substitute an equal amount of extra broth for the wine to achieve similar moisture and creaminess.
- → How do I prevent the rice from sticking?
Stir frequently and add hot broth gradually. This gentle process helps prevent burning and ensures even cooking.