Onion Bacon Risotto (Print Version)

# 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:

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

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

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.

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.

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

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).

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:

01 - Keep the broth warm nearby during cooking.

02 - Watch the shallots to make sure they don't burn.

03 - Rice should have some bite left once cooked.

04 - Enjoy right away while it's still hot.

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