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.
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?
Read MoreI have not made it yet, but based on the written recipe definitely will be making it. I wanted to comment on the reviewer who said it was too salty. Well, DUH, you doubled the bacon and the cheese so of course it is going to be too salty!
Read MoreThis 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?
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!
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!
I have to disagree with one post~I like the modifications that people sometimes use on recipes. That's part of the fun of cooking...experimenting. I like to see what other people have done to make the recipe better, and besides, everybody has different tastes and dietary restrictions, so, in my opinion, modifications are definitely a good thing:)
This is DELICIOUS - my whole family absolutely loves it. The second time I made it I modified just a little, using turkey bacon and organic / low-sodium chicken stock and it was still wonderful. I can never make enough, we always finish every last bite! A MUST TRY!
Wow! If I could give this 10 stars, I would! Excellent flavor and well worth the indulgence. I used a mix of rice, barley, and spelt instead of just rice and I cooked the onions, garlic, and rice mix in the bacon drippings and didn't use any butter. I didn't have any Parmesan, so I used a handful of shredded Italian cheeses. Even as a main dish, I think that this would make more than 4 servings - more like 6-8. That's ok for us since we're looking forward to the leftovers!
Just one suggestion: Don't drain the bacon grease; cook with it! Saute the onion and garlic in the bacon fat to add a beautiful undertone of bacon flavor to the whole dish.
I used shallots instead of onions in this and used less bacon and less rice because I make risotto every two weeks or so for my family of three and know that we always have leftovers when I use one cup of rice. I added some fresh basil and tomatoes right at the end of cooking, before I added the parm and butter and this was delicious. Both my husband and my toddler loved this dish, which is saying something. Excellent recipe- and our house smells divine in the aftermath.
First time making risotto of any kind- measure of goodness? My boyfriend licked his plate and went for seconds. Twelve out of ten!
This was SO delicious! I cooked the bacon in the same pan as I made this dish in, and just drained the fat out of the pan when I took the bacon out. I deglazed with couple of splashes of white wine before I added the risotto in toast and doubled the parm because we like ours cheesy. Will definitely be making it again!
Oh wow! This is so good. Very easy too. This was the first time I've made risotto. I did use store bought stock which made it a bit to salty. But that is my fault not the recipes. I can't wait to try it with homemade stock. Yummy! Thanks!
I cut the recipe in half for the two of us and it was perfect...just a little left over. We loved it! I think the recipe is great as is, AND I agree that you can play with this to cater to your own personal taste. We added mushrooms to the bacon while it was cooking. I imagine nuts would also be good in it. Can't wait to try this recipe again.
I added a couple of handfuls of frozen peas a minute before serving. I think it adds an interesting texture and sweetness to the dish.
WOW, this was an AMAZING side dish for lobster tails and baked onions I made for Christmas dinner. I think this risotto was my favorite part of the meal--pretty outstanding when LOBSTER is the main course! It was my first time making risotto and it turned out beautifully. Thanks for this recipe!
I have not made it yet, but based on the written recipe definitely will be making it. I wanted to comment on the reviewer who said it was too salty. Well, DUH, you doubled the bacon and the cheese so of course it is going to be too salty!
Wow! Soooo good! I followed the recipe exactly, except for the bacon preparation. I microwave bacon, which makes it extra crisp. Cover a plate with three paper towels, several strips of bacon, and two paper towels on top of that. Microwave for about six minute, checking every two minutes for doneness. Let cool slightly, and throw in a blender for easy chopping. I also cooked the rest of the lb of bacon this way, and garnished each serving with a full slice. Important note: I had to keep adjusting my stove, and most of the time the rice was cooked at medium-low. If I left it higher, the stock would dissolve too quickly and the rice wouldn't have enough time to soften. Definitely a keeper!
Loved, loved, loved this! This is a relatively simple risotto, but it still had great flavor. We made it as a side for our Christmas duck, replacing a more complicated risotto we've made in the past, and it was wonderful. It was so good, I'll make it other times during the year as well.
Oh my goodness! This is really a must try recipe, I've made it a few times now, who knew risotto could be so easy? I'm in love with bacon risotto!! I'm a little suprized at the 4 servings, it made enough for at least 6-8 people as a side dish. Thanks so much for the recipe!!
I did not deviate from the recipe at all and it was great. My husband had 3 helpings. There is a lot of stirring involved, but it is well worth it.
My first try at Rosotto. Came out great! Love this recipe. Followed as is. Well worth the time anc care it requires.
OMG! This was awesome. I followed the recipe exactly and it was soooo good! Next time I will add add'l ingredients to give it a different flavor but it is great just as is!
This is way beyond Yummy! I threw in some sliced grape tomatoes at end. Decadent.
Really good, will add some peas next time as well. Salty enough, you don't need to add any extra
I had to sub asiago cheese vs. parmesan cheese, but the taste of the asiago is solid. Definitely make sure you get the bacon nice and crispy as it adds great texture. Also, it doesn't say to use the same saute pan that you made the bacon in...but I think it makes sense as it builds the flavor up. All in all, would highly recommend!
First time making risotto and I couldn't be happier with the results. I feel like a profesional chef! This recipe is perfect. It's so creamy and comforting and delicious! Instead of mixixng the bacon in I sprinkled it on top of each individual serving. This risotto reheats very well.
This was amazing. Very flavorful and really not that hard to make. My 8 year old could not get enough. I love reading everyone's recommendations for different variations and cannot wait to try it with shallots and pancetta next time.
I am not a lover of moist rice but this dish was delicious, I served it with the "Chicken breasts with balsamic vinegar and garlic" from this website.
This was excellent and very filling. We added tomatoes and peas to it. Definitely a keeper, this will be excellent in the cold winter months!
Good risotto for starters like me. I used the green onions as others suggested, and I will try it with pancetta also. I would recommend using a lean bacon as much of the appeal comes in having a little firmness in with the creaminess of the rice.
this is SO good. I save on dishes by cooking the bacon in the same pot as the rice, and leaving it in there with the rice while it's cooking. I don't notice a huge difference in flavor (you'd think it'd be extra bacony!). this is really delicious, I hardly changed the recipe at all. I don't add parmesan but it still tastes awesome.
This was my first time make Risotto, and it was delicious. I used a store bought stock, and it was fine, but I can only imagine how good it would have been with home made. I did over cook it this time around, but I can not wait to try it again, so yummy!
I made this last night and all my husband could say was "OH WOW!" I followed the recipe almost exactly, with just small modifications. This is a keeper!
This was an "experiment" for me, since I'm not usually in the kitchen. It turned out amazingly great! My son tried it first and loved it. I later plated myself and loved the flavor. Very delicious! I believe I'll try this one again.!.
Very Good! I used 4-1/2 cups broth and 1/2 cup white wine. Also added some freshly shredded asiago cheese as I had some on hand. Will definitely make again.
My first batch of risotto and it was awesome! We halved it since it was just two of us. Thank you!
This was my first time making risotto, and the recipe sounded delicious. I followed the recipe almost exactly (I added in a bit more parmesean cheese), and it was very flavorful. However, it was SO salty- almost too much. I know it was primarily from the bacon, so maybe it is the type of bacon I used. I made this for my boyfriend as well, and he loves salty food probably more than he should. I have never heard him say something was too salty, and he felt that this was a bit much. I didnt add any salt and pepper to the recipe like it recommends (not on purpose, I just forgot to) and I'm glad I didn't. Not bad, just a bit heavy on the salt.
I followed the recipe completely and it was absolutely amazing! Two of us ate the whole dish in one meal!! Will definitely make this again.
yummy! I had never made risotto and was a little intimidated. It was a little time consuming however it was pretty easy and the result was fantastic.
Very very good. I dont cook stuff like this often, I was pleased because it was easy to make. Definitely recommend it to anyone.
Yummy...kids even like it...and they don't like anything. Will most certainly make again and again.
The bacon tastes great but it feels like it is missing something. On a side note, I think this tastes better reheated than fresh.
this was delicious! so much so that my hubby wants it every week!! . So I did do some different things w/ it. I first added the bacon, let it crisp up to your liking , then I added the onions, and garlic & BUTTER ( i wouldn't use as much as it said to use - I think 8tbsp would be enough for next time)- cooked it to your liking/ onions and garlic cooked thru - then I added the rice to it and let it cook together about 5minutes to let the rice toast up - then added the chicken broth enough to cover rice - until absorbed, then again and again until rice was completely opened - now I made 3 cups of rice and it used up 10 cups of chick broth so it took 40 min to cook - stirring constantly all 40 minutes.. it took some work BUT it was well worth it! so incredible.. the 2nd time I made it (the week after) I added portobello mushrooms to the bacon, onion and garlic & butter mixture and did above again... that was ALSO DELICIOUS!!!!!!!!!
What a fantastic recipe! This is the nicest risotto recipe I have tried. Even my fussy 2 year old liked it. The only thing i added was some cooked chicken for a wee bit of Variety. ITs a keeper.
This was absolutely DELICIOUS! It may have been slightly less healthy, but I made it with extra bacon and it really added to the overall taste! The directions were simple and I would absolutely make it again!
Ok, so I tried this one today. At the second liquid incorporation, I added a handful of frozen peas and carrots. I also changed up the meat as well. I used about a 1/3 pound of bacon and 1/3 pound chopped ham. Turned out fantastic. I served the risotto with some barbequed smoked sausage. The kids loved it!
a bit salty to my tastes, but my whole family loved it i doubled the amount of cheese and bacon in the recipe and used olive oil instead of butter, but it was still really good
seriously amazing! this was my first time making risotto so I was a little nervous, but it turned out great! I used turkey bacon instead of regular bacon and low sodium stock and it was great! It took about 25-30min for the rice to soak up all the stock but the time spent was well worth it!
WOW!!! That's all I can say about this recipe!!! This is my first time making risotto and it was amazing! I used canned chicken broth for stock and the "cheaper" arborio rice, other than that I followed recipe exactly and wouldn't change a thing! If you've never had risotto, I would recommend this one! It is definately a keeper, and I will be fixing it again real soon!!
Wow. This is like the carbonara of risotto... sooo good. It was very popular with the boyfriend, as well (of course, almost anything with bacon in it is a shoo-in). I did make some minor changes for our personal tastes: shallots instead of onion, added peas and unintentionally doubled the parmesan. (Didn't regret it.) I also fried some shrimp in the bacon grease along with some minced garlic and topped the risotto with it. I give this recipe two enthusiastic thumbs up!
Delicious!! But a bit on the salty side. I'll cut down on it next time. I added mushrooms cooked with red wine at the end with the bacon.
Pretty good as far as risotto goes, I always wanted to try a risotto with meat
This dish is so delicious. I followed the recipe exactly, except I added fresh portabella mushrooms with the first round of broth. Reminds me of the risotto I've had before at a nice restaurant.
We LOVE this recipe and it is so easy to make. I had always feared making risotto because of other people's comments, but this was a cinch. I encourage everyone to try this.
When I first made this recipe I followed it to a tee and now I've made it so much I just kind of started to wing it. I don't typically make it with bacon anymore but I feel it is a great risotto recipe to fall back to when you aren't looking for anything too fancy. The only problem I have when I make it is that my husband seems to want it every night for the next three weeks afterwards!
Excellent. Added 2 tablespoons of extra butter (margarine). Followed all other directions completely and it turned out amazing. Total cook time after adding the broth was almost exactly 20 minutes.
I followed this recipe exactly as written. My son, who claims he doesn't like rice, ate this up and asked for more. Yummy!
I made this recipe exactly as written, and it was amazing! I used a chicken broth paste, and adjusted it to make sure there was not too much salt. It was creamy and cooked completely from start to finish, including chopping the onion and bacon, in 45 minutes. The best risotto I've ever had! I can't wait to add other things like bell peppers or mushrooms to this amazing base!
Dont get me wrong, I LOVE bacon. But this is pretty one dimensional. I could tell you how I could make it a 5 star recipe, but that would be rating my recipe. This is a decent base recipe.
I didn't use any butter. Instead I put some bacon grease in when cooking the onion and garlic. And I added a poached egg and parsley to the top of the risotto when I served it. Yum!
This was FABULOUS!! I added 1/2 cup parmesan cheese instead of 1/4 and 1/4 cup white wine after sauteeing the onions.
I have never made risotto before, but this was EXCELLENT!! So easy to make and delicious!! I made it with crunchy onion chicken and my husband and daughters loved it! I used less bacon to cut back on the saltiness and it was still delicious!
My family really enjoyed this risotto, I actually used Real Bacon Bits as a time saver, it still had a nice flavor.
I used an extra 1/2 cup of rice to make it 2 cups and added another cup of broth. I used pancetta instead of bacon and fresh parmigiano reggiano. Very good, excellent flavor. I was hesitant at first because I did not see white wine in the recipe but you don't need it. I will make again.
I loved this, next time will use some of the bacon grease. Added a touch of white wine, and used only one can of chicken stock, and just added water....that way its not too salty. Came out great.
My family loved this more than I did, perhaps because they are all bacon nuts. This was easy to prepare, the recipe was right on and it tasted as I imagined it would...very, very bacony. If you love bacon, this is for you. If I'm making it again, I'll do like 2/3 the bacon (my family will cry) to still get a little flavor but have it be more about the Risotto I love so much.
This recipe is delicious! This is the first time I've cooked risotto though I've wanted to for months, and it was much easier than I expected! The dish was so creamy, the chicken stock gave it a great base, I doubled the parmesan and added mushrooms and asparagus pieces but that's just for my taste. Will definitely be cooking this again, bacon is just such an easy meat to prepare :-)
Amazingly good!!!!! Huge hit even my 18mo old loved it ate all on her plate and wanted more. I added mushrooms to it and it came out so good will making it again. I used it as a side dish for our talapia and shrimp. Yummers!
Amazing risotto..I used 6 cups of light chicken stock instead as after the 5 cups the rice was still really firm. I added peas within the last 5 minutes of cooking and I added extra parmesan cheese. It was creamy and delicious. It took me 40 minutes to cook it all together but definitely worth it..even though my arm is a little sore :D
Great recipe!! I added some chopped up portabellas with about 10 minutes left of cook time (after second addition of broth) and it came out so good. I would hold off on adding any salt unless the diner wants it as the bacon provides enough of that.
This is an amazing recipe. I've never made or eaten risotto before, but people who have eaten it said that it was restaurant quality! I was so happy. I am definitely going to make this again soon!
Delicious and very easy to make. I have a 21 month old daughter who was happy to help me stir for 20 minutes! I used turkey bacon and added some peas at the end for a little color. I added some salt but thought it might not have needed any, so try it before you add salt.
This was some pretty tasty risotto. It ended up needing about 6 cups of stock and we cooked it for just about 20 minutes. Added in some frozen peas per other reviews and a bit more parmesan cheese. It had good, subtle flavors, and I would make again.
Delicious! I didn't have enough chicken broth, so I used half chicken broth and half ham broth. It had a great flavor. I also halved the butter and didn't miss it a bit!
nice and creamy great recipe, worth it. I have made this a few times now and every time it has come out perfect. I have also added mushrooms and peas
It was very good, I added twice the cheese (though I used an asiago/parmesan blend), red bell pepper, roma tomato, peas, fresh parsley and spinach. I would recommend these additions.
only changed slightly as I was looking for something to do with leftover ham....made as directed but added smoked ham in place of bacon. used 1/8 tsp of pepper (didn't want to overpower the delicate rice) and used no salt...thought with the butter and ham there was enough sodium in there already. I think this would be great next time with some mushrooms added.
This risotto is very good. I also added corn. I had a bacon corn risotto at a restaurant and tht's why I tried it. We will be having this often! Next time I may add some bacon fat instead of the first 2 Tbsp. Of butter.
Delicious, although we love a little wine in it too so I added about 1/2 cup of wine while stirring. I also like to add some chopped chives to the mix before I serve. PS: when I'm out of Arborio rice I also use Japanese short grain & it's all the same.
First time making risotto -- this was a good recipe to start with. Bacon and cheese cover many mistakes... I made chicken broth using Better than Bouillon and must have used too much because the rice tastes very chicken-y. I'll definitely make this again, hopefully improving my techniques!
