Irresistible Bacon Risotto Recipe

Ingredients

• 0.5 pound bacon, diced
• 5 cups chicken stock
• 2 tablespoons butter
• 0.5 onion, diced
• 4 cloves garlic, minced
• 1.5 cups Arborio rice
• 0.25 cup grated Parmesan cheese
• salt and black pepper to taste

Instructions

1. Cook bacon in a large skillet over medium heat, turning occasionally, until crispy and browned, about 10 minutes. Drain excess grease on paper towels and set aside.
2. In a saucepan, bring chicken stock to a boil over high heat. Then, reduce the heat to low to keep the broth warm.
3. Melt 2 tablespoons of butter in a large, heavy-bottomed saucepan over medium-high heat. Add the diced onion and minced garlic; cook, stirring occasionally, until the onion becomes translucent and golden brown around the edges, about 2 minutes. Add the Arborio rice and stir until each grain is coated in butter, allowing the rice to toast lightly, about 2 to 3 minutes. Reduce heat to medium, then add 1/3 of the warm chicken stock, stirring continuously until the rice absorbs the liquid and develops a creamy texture. Repeat this process twice more, stirring constantly to prevent sticking. The entire broth absorption process should take approximately 15 to 20 minutes. The rice should be tender but still slightly firm to the bite (al dente).
4. Remove the bacon risotto from the heat. Stir in the remaining 2 tablespoons of butter, grated Parmesan cheese, and crispy bacon. Season generously with salt and freshly ground black pepper to taste before serving immediately.

Nutrition

• Calories: 557 kcal
• Fat Content: 22 g
• Fiber Content: 2 g
• Sugar Content: 2 g
• Sodium Content: 1444 mg
• Protein Content: 16 g
• Cholesterol Content: 56 mg
• Carbohydrate Content: 74 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g