Bacon Risotto

160 Reviews 13 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
FURFNSLO
Recipe by  FURFNSLO

“Creamy risotto with crisp bacon. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Cook and stir the diced bacon in a large skillet 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 2 tablespoons 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 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.

Share It

Reviews (160)

Rate This Recipe
BarbD
185

BarbD

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?

ALEXISOLSEN
137

ALEXISOLSEN

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!

jewels621
83

jewels621

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!

More Reviews

Similar Recipes

Butternut Squash Risotto
(260)

Butternut Squash Risotto

Emerald Green Risotto
(39)

Emerald Green Risotto

Andrew's Herb Risotto
(38)

Andrew's Herb Risotto

Creamy Mushroom Risotto
(34)

Creamy Mushroom Risotto

Spicy Bean with Bacon Soup
(36)

Spicy Bean with Bacon Soup

Gorgonzola and Wild Mushroom Risotto
(28)

Gorgonzola and Wild Mushroom Risotto

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 557 cal
  • 28%
  • Fat
  • 21.5 g
  • 33%
  • Carbs
  • 73.8 g
  • 24%
  • Protein
  • 15.9 g
  • 32%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 1541 mg
  • 62%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Butternut Squash Risotto

>

next recipe:

Lemon Risotto with Margherita(R) Prosciutto and Shrimp