Description
This Caramelized Onion, Bacon, and Parmesan Risotto is a rich and creamy dish that’s packed with savory flavors. The caramelized onions add a delightful sweetness, the bacon provides a salty crunch, and the Parmesan cheese gives it a luxurious creaminess.
Ingredients
– 2 tbsp butter
– 1 onion, thinly sliced
– 4 slices bacon, diced
– 1 cup arborio rice
– 4 cups chicken or vegetable broth
– 1 cup grated Parmesan cheese
– 2 tbsp fresh thyme, chopped
– Salt and pepper to taste
Instructions
1. – In a large skillet, melt the butter over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until the onions are caramelized and golden brown.
2. – Add the diced bacon to the skillet and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside.
3. – Add the arborio rice to the skillet with the caramelized onions and bacon fat. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
4. – Slowly add the broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process for 18-22 minutes, until the rice is tender and creamy.
5. – Remove the risotto from heat and stir in the Parmesan cheese and fresh thyme. Season with salt and pepper to taste.
6. – Serve the Caramelized Onion, Bacon, and Parmesan Risotto immediately, garnished with the reserved crispy bacon bits.
Notes
– For a vegetarian version, use vegetable broth and omit the bacon.
– Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore the creamy texture.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American