Print

Caramelized Onion, Bacon, and Parmesan Risotto Recipe

Caramelized Onion, Bacon, and Parmesan Risotto Recipe
Print Recipe

★★★★★

4.7 from 13 reviews

A rich and flavorful risotto featuring sweet caramelized onions, crispy bacon, and creamy Parmesan cheese. This comforting dish balances savory, sweet, and cheesy elements, perfect for a satisfying dinner that’s both elegant and homey.

Ingredients

Scale

Base Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 2 cups Arborio rice
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian version)
  • 1 cup dry white wine (optional, can replace with extra broth)
  • 2 tbsp unsalted butter

Flavor Additions

  • 4 slices bacon, chopped
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Caramelize the Onions: Heat the olive oil in a large skillet or pot over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15–20 minutes. Lower the heat as the onions soften and turn golden brown. Stir occasionally to ensure they don’t burn, allowing the natural sweetness to develop.
  2. Remove Onions: Once caramelized, remove the onions from the skillet and set them aside.
  3. Cook the Bacon: In the same skillet, add the chopped bacon and cook over medium heat until crispy, about 5–7 minutes. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain excess fat.
  4. Toast the Rice: Add the Arborio rice to the skillet with residual bacon fat and toast for 1–2 minutes, stirring frequently to coat the rice evenly.
  5. Add Wine: Slowly pour in the white wine (if using), stirring constantly until most of the liquid has been absorbed by the rice.
  6. Cook the Risotto: Begin adding the chicken broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for 20–25 minutes until the rice is creamy and al dente. Taste regularly to check texture, and note you may not need all the broth.
  7. Combine Ingredients: Stir in the caramelized onions, crispy bacon, butter, and grated Parmesan cheese. Mix until the cheese and butter have melted and everything is well combined.
  8. Season: Add salt and pepper to taste, adjusting seasoning as needed.
  9. Serve: Spoon the risotto onto plates, garnish with extra Parmesan and freshly chopped parsley if desired, and serve hot.

Notes

  • If you prefer a vegetarian version, substitute the bacon with sautéed mushrooms and use vegetable broth instead of chicken broth.
  • The white wine is optional; you can use extra broth instead if you wish to avoid alcohol.
  • Keep stirring frequently during the risotto cooking to achieve its signature creamy texture and prevent sticking.
  • Use fresh grated Parmesan for the best flavor and melting quality.
  • Risotto is best served immediately for optimal creaminess; leftovers can be reheated gently with a splash of broth or water.

Nutrition

Keywords: risotto, caramelized onion, bacon, Parmesan, Italian recipe, creamy risotto, comfort food

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