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My review
Bacon Risotto
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."
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Ingredients
45 m servings 557 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
- Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
- 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.
- 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.
Nutrition Facts
Per Serving: 557 calories; 21.5 g fat; 73.8 g carbohydrates; 15.9 g protein; 56 mg cholesterol; 1444 mg sodium. Full nutrition
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Reviews
Read all reviews 231320 Ratings
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Most helpful positive review
5/9/2010
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 i...
Most helpful critical review
5/8/2010
Good simple base for a Risotto - lacked some "interestingness" but worked well as a family meal. I'd probably substitute the bacon with Italian sausage in the future for a bit more interest
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5/9/2010
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 i...
5/3/2010
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,...
12/1/2009
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...
5/10/2010
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 m...
5/7/2010
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...
4/25/2010
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 ...
1/12/2010
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 ...
7/30/2010
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.