Prepare your taste buds for a gastronomic journey with our French Onion and Bacon Risotto. This delightful dish brings together the rich, caramelized sweetness of onions, the smoky allure of crisply cooked bacon, and the creamy perfection of arborio rice. Every spoonful is a harmonious blend of comforting flavors, making this risotto a standout choice for those seeking a truly indulgent and satisfying meal.
In our home, the French Onion and Bacon Risotto has become a symbol of cozy evenings and delightful gatherings. Picture the sizzle of onions in a skillet, the aroma filling the kitchen as the risotto slowly simmers to creamy perfection. My family’s excitement grows with each step of the recipe, especially when the crispy bacon is added, transforming the dish into an irresistible masterpiece. This risotto is not just a meal; it’s a shared experience that brings loved ones together around the table.
Why This Recipe Is a Winner:
- Caramelized Bliss: The deeply browned onions infuse the dish with a sweet, caramelized flavor that adds a unique and indulgent touch.
- Bacon Magic: Crisply cooked bacon crumbles elevate the dish with smoky and savory notes, creating a perfect balance of flavors.
- Creamy Elegance: Arborio rice, Parmesan cheese, and butter combine to create a luxuriously creamy texture that sets this risotto apart.
- Effortless Sophistication: Impress your guests or simply treat yourself to a restaurant-quality dish made easy in the comfort of your own kitchen.
Ingredients:
- 5 tablespoons butter
- 3 medium onions, thinly sliced (approximately 3 cups)
- 1 carton (32 oz) Progresso™ beef flavored broth
- 1 1/2 cups uncooked arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 6 slices bacon, crisply cooked, crumbled (about 1/2 cup)
Directions:
- In a 12-inch skillet, melt 2 tablespoons of butter over high heat. Add onions and cook for 5 to 7 minutes, stirring frequently until tender. Reduce heat to medium and continue cooking for 15 to 20 minutes, stirring occasionally, until onions are deeply browned. Transfer onions to a bowl.
- In a 2-quart saucepan, heat the beef-flavored broth over medium heat until hot. Reduce heat to low to keep it hot while cooking the rice.
- In a 4-quart saucepan, heat 1 tablespoon of butter over medium-high heat. Stir in the rice and cook for 2 to 3 minutes, stirring occasionally until edges of kernels are translucent. Stir in the wine and cook for 1 to 2 minutes, stirring constantly until the wine is absorbed.
- Reduce heat to medium. Stir in 1 1/2 cups of the hot broth mixture; cook uncovered for 5 to 7 minutes, stirring frequently until broth is absorbed. Stir in another 1 1/2 cups of the broth mixture; cook uncovered for an additional 5 to 7 minutes, stirring frequently until broth is absorbed.
- Stir in the remaining 1 cup of broth. Cook for 5 to 7 minutes, stirring frequently until rice is just tender. Stir in caramelized onions, Parmesan cheese, 1/4 cup of the cooked bacon, and the remaining 2 tablespoons of butter. Stir vigorously until the rice is creamy. Serve immediately, garnished with the remaining 1/4 cup of bacon. Serve with more Parmesan cheese if desired.
Notes:
- Experiment with additional herbs or spices for a personalized flavor profile.
- For a vegetarian option, substitute vegetable broth for the beef-flavored broth.
- Ensure the bacon is crisply cooked for added texture and flavor.
- Leftovers can be reheated with a splash of broth to maintain the creamy consistency.
