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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.

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  • 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

557 calories; 21.5 g total fat; 56 mg cholesterol; 1444 mg sodium. 73.8 g carbohydrates; 15.9 g protein; Full Nutrition

Reviews (257)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2010
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 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 More
(300)

Most helpful critical review

Rating: 3 stars
05/10/2010
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! Read More
(6)
362 Ratings
  • 5 star values: 273
  • 4 star values: 63
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
05/10/2010
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 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 More
(300)
Rating: 5 stars
05/10/2010
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 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 More
(300)
Rating: 5 stars
05/03/2010
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, 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! Read More
(182)
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Rating: 5 stars
12/02/2009
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 creamy and savory, I actually licked the serving spoon - I can do that, I live alone! Read More
(109)
Rating: 5 stars
05/10/2010
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 make the recipe better and besides everybody has different tastes and dietary restrictions so in my opinion modifications are definitely a good thing:) Read More
(59)
Rating: 5 stars
05/10/2010
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. I can never make enough we always finish every last bite! A MUST TRY! Read More
(37)
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Rating: 5 stars
04/26/2010
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 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! Read More
(23)
Rating: 5 stars
01/13/2010
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 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. Read More
(21)
Rating: 5 stars
08/02/2010
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. Read More
(20)
Rating: 5 stars
04/23/2010
First time making risotto of any kind- measure of goodness? My boyfriend licked his plate and went for seconds. Twelve out of ten! Read More
(16)
Rating: 3 stars
05/10/2010
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! Read More
(6)