Caramelized Onion Bacon Parmesan (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
4 slices bacon, chopped
03 -
1 medium onion, thinly sliced
04 -
2 cups Arborio rice
05 -
4 cups low-sodium chicken broth
06 -
1 cup dry white wine (optional, substitute with additional broth if desired)
07 -
2 tablespoons unsalted butter
08 -
0.5 cup grated Parmesan cheese
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Garnish
11 -
Fresh parsley, chopped (optional)
# Instructions:
01 -
Heat olive oil in a large skillet or pot over medium heat. Add the thinly sliced onion and cook, stirring regularly, for 15 to 20 minutes. Reduce heat as onions soften, allowing them to turn golden brown and release their sweetness. Remove caramelized onions from the skillet and set aside.
02 -
Add chopped bacon to the same skillet and sauté over medium heat until crisp, about 5 to 7 minutes. Use a slotted spoon to transfer cooked bacon to a paper towel-lined plate, draining excess fat. Reserve bacon.
03 -
In the same skillet, add Arborio rice and toast for 1 to 2 minutes, stirring well to coat grains in rendered bacon fat. Pour in dry white wine (or extra broth if not using wine), stirring continuously until most liquid is absorbed.
04 -
Gradually ladle in chicken broth, stirring frequently and allowing each addition to be absorbed before the next. Continue adding broth and stirring for 20 to 25 minutes, until rice is creamy and al dente. Taste and adjust the amount of broth as needed.
05 -
Stir in caramelized onions, crisp bacon, unsalted butter, and grated Parmesan cheese until melted and creamy. Season with salt and freshly ground black pepper to taste.
06 -
Ladle risotto onto serving plates. Garnish with additional Parmesan and chopped fresh parsley if desired. Serve hot.
# Notes:
01 -
Keep heat moderate to avoid burning onions during caramelization; patience ensures deep flavor.
02 -
Gradual broth addition and frequent stirring create risotto’s signature creamy texture.