Caramelized-Onion Risotto with Bacon

Name: Caramelized-Onion Risotto with Bacon
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 227 grams thickly sliced meaty bacon; 2 garlic cloves, minced; 2 liters chicken stock or low-sodium broth; 59 milliliters extra-virgin olive oil; 2 larges onions, halved lengthwise and thinly sliced crosswise; 118 milliliters freshly grated Parmesan cheese, plus more for serving; 8 servings Salt and freshly ground pepper; 1 teaspoon coarsely chopped thyme

Caramelized-Onion Risotto with Bacon might be just the Mediterranean recipe you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 432 calories, 14g of protein, and 21g of fat each. It works well as a rather inexpensive main course. It is a good option if you're following a gluten free diet. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. A mixture of arborio rice, salt and pepper, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes.

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Bacon

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Frying Pan

Transfer to paper towels to drain, then crumble.

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Paper Towels

In a large saucepan, heat 3 tablespoons of the olive oil.

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Olive Oil

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Sauce Pan

Add the onions and cook over moderately high heat until lightly browned, about 4 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and browned, about 20 minutes.

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Onion

Transfer the onions to a plate. Rinse out the saucepan.

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Onion

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Sauce Pan

Bring the stock to a boil in a medium saucepan. Cover and keep hot over low heat.

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Stock

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Sauce Pan

Heat the remaining 1 tablespoon of olive oil in the large saucepan.

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Olive Oil

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Sauce Pan

Add the garlic and cook over moderate heat until fragrant, about 1 minute.

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Garlic

Add the rice and cook, stirring, for 2 minutes.

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Rice

Add enough hot stock to cover the rice, about 1 1/2 cups, and stir constantly over moderate heat until the stock has been absorbed. Continue adding stock, about 1 1/2 cups at a time, and cook, stirring, until it has been completely absorbed before adding more. The rice is done when the grains are just tender and the sauce is creamy, about 20 minutes.

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Sauce

Stock

Rice

Remove the pan from the heat and stir in the onions, bacon, thyme and 1/2 cup of Parmesan. Season with salt and pepper. Spoon the risotto into bowls and serve with additional Parmesan.

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Salt And Pepper