1. Home
  2. Recipes
  3. Onion Bacon Risotto

Creamy Onion Bacon Risotto

Featured in Tasty ways to cook rice and grains.

Transform basic ingredients into a deliciously creamy risotto loaded with smoky crisped bacon, tender caramelized onions, and plenty of Parmesan cheese. Start by rendering bacon in olive oil to build layers of flavor, then sauté garlic and shallots in the rich drippings. Toast the arborio rice before deglazing with a splash of white wine, gradually adding warm broth and stirring constantly for that creamy texture. The final touch includes butter and cheese for smoothness, balanced by the smoky, savory crunch of bacon and the sweetness of the onions. Every bite is flavorful and satisfying.
Pin it Share it Send it Print it Jump To Recipe
Maria from tastyhush
Updated on Sat, 26 Apr 2025 21:41:04 GMT
Creamy Onion, Bacon, and Parmesan Risotto Pin it
Creamy Onion, Bacon, and Parmesan Risotto | tastyhush.com

This Homemade Bacon Risotto turns basic items into a fancy meal that's both soothing and sophisticated. When creamy Arborio rice meets crispy bacon and nutty Parmesan, you get a dish worthy of any fine dining menu but totally doable in your own kitchen.

After trying this dish countless times, I've learned that taking your time and watching the little things really matters. The magic happens when rice slowly drinks up the broth and lets out its starch, giving you that dreamy, creamy finish.

Key Ingredients Breakdown

  • Arborio rice: Can't skip this for authentic texture
  • Good bacon: Go for thick slices for best outcome
  • Tender shallots: Gentler taste than regular onions
  • White wine: Pick one you'd happily sip
  • Parmesan: Grate it yourself for smoother melting
  • Chicken broth: Choose low salt for better control
  • Fresh chives: Gives a lovely finishing touch

Thorough Cooking Guide

Broth Preparation:
Warm slowly. Keep it hot. Place it close by. Taste for flavor. Have more on standby.
Bacon Cooking:
Slice evenly. Fry until crisp. Remove excess fat. Save the drippings. Set aside warmly.
Rice Development:
Brown it well. Mix constantly. Look for clear edges. Use medium heat. Notice the sizzling sound.
Liquid Addition:
Start with wine. Let it soak in. Pour broth bit by bit. Keep stirring. Feel the thickness.
Final Finishing:
Mix in cheese slowly. Blend in butter. Add salt and pepper carefully. Check how runny it is. Eat right away.
Caramelized Onion, Bacon, and Parmesan Risotto Pin it
Caramelized Onion, Bacon, and Parmesan Risotto | tastyhush.com

This dish grew from my passion for traditional Italian risotto, made even better with the smoky goodness of crispy bacon bits.

Heat Control Tricks

After making loads of risotto batches, I've figured out that getting the heat just right is super important. If it's too hot, your broth won't soak in properly. Too cool, and you'll end up with sticky mush. I keep my burner at medium-low and watch for tiny bubbles throughout cooking time.

Prep-Ahead Tips

Though risotto tastes best fresh off the stove, I often get stuff ready beforehand. You can cook and crumble bacon earlier, and warm up your broth just before starting. When I've got friends coming over, I measure everything out and line it up before they show up.

Getting That Perfect Feel

The secret to amazing risotto is adding hot broth bit by bit. I've learned that pouring in just one ladle, then waiting till it disappears before adding more, creates that dreamy creaminess while keeping each rice grain distinct.

Ways To Serve It

This risotto shines as a main dish when served in warm bowls topped with extra Parmesan and snipped chives. To make it a full meal, I put a simple arugula salad with lemony dressing alongside to balance out the richness.

Mix It Up Options

Through the years, I've tried different twists. Tossing in cooked mushrooms adds woodsy flavor, while fresh peas bring color and sweetness. When I want to get fancy, I sometimes finish with a tiny drizzle of truffle oil on top.

Fixing Common Problems

If your risotto gets too sticky, just add a splash more hot broth. If it's not creamy enough, keep cooking and stirring until you get what you want. When done right, it should flow slightly but not look like soup.

Caramelized Onion, Bacon, and Parmesan Risotto Pin it
Caramelized Onion, Bacon, and Parmesan Risotto | tastyhush.com

This Bacon Risotto has become my favorite dish when I want to wow people with comfort food done right. The mix of smooth, creamy rice with crunchy bacon and rich Parmesan makes something truly amazing that always hits the spot. Whether it's just Tuesday dinner or a special celebration, everyone always makes that happy sound when they take their first bite.

Frequently Asked Questions

→ Why add the broth in stages?
Adding it slowly lets the rice release starches that make the dish creamy.
→ Can I caramelize onions in advance?
Sure, you can make them a few days ahead and refrigerate them.
→ What's the best wine for this?
Go with a dry white wine like Pinot Grigio or Sauvignon Blanc.
→ Is regular rice a good substitute?
No, you need arborio rice because its starch creates the creaminess.
→ How do I make it vegetarian?
Skip the bacon and swap chicken broth for vegetable broth.

Onion Bacon Risotto

An indulgent combo of sweet onions, crispy bacon, and flavorful Parmesan cheese creates a rich dish that's comforting yet refined.

Prep Time
5 Minutes
Cook Time
40 Minutes
Total Time
45 Minutes
By: Maria

Category: Grains & Rice

Difficulty: Difficult

Cuisine: Italian-inspired comfort food

Yield: 4 Servings

Dietary: Gluten-Free

Ingredients

→ Base

01 1 cup of Arborio rice
02 3 cups of chicken stock (low-salt)
03 ¼ cup dry white wine

→ Proteins & Flavor Builders

04 2 slices of thick bacon (cut into ½-inch bits)
05 ½ small shallot, diced tiny
06 2 minced garlic cloves
07 4 tablespoons of finely chopped caramelized onions

→ Finishing Touches

08 ⅓ cup finely grated parmesan reggiano
09 1 tablespoon of unsalted butter
10 1 tablespoon high-quality olive oil
11 Chopped chives for sprinkling
12 Season with salt and pepper to your liking

Instructions

Step 01

Gently heat chicken stock in a medium pan over low heat until it simmers. Keep it warm on the side.

Step 02

In olive oil, cook the bacon until it's golden and crisp (approximately 10 minutes). Drain it on paper towels.

Step 03

Toss the shallots into the pan with a small sprinkle of salt. Cook until softened for 1-2 minutes, then stir in the garlic and cook for another minute.

Step 04

Toss the rice into the pan and cook for 2-3 minutes, stirring, until the grains are opaque except for a small white center.

Step 05

Add the wine and cook until the liquid vanishes, which should take around 2-3 minutes.

Step 06

Add the warm broth a scoop at a time, letting the rice soak it up before pouring more (altogether, this takes 20-25 minutes).

Step 07

Stir in the caramelized onions and bacon, then take off the heat. Mix in parmesan and butter, season to taste, and scatter chopped chives over the top.

Notes

  1. Keep the broth warm nearby during cooking.
  2. Watch the shallots to make sure they don't burn.
  3. Rice should have some bite left once cooked.
  4. Enjoy right away while it's still hot.

Tools You'll Need

  • A medium pot
  • A large sauté pan
  • Slotted spoon for draining
  • Ladle for serving broth

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cheese, butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 201
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~