Bacon Risotto Recipe - Allrecipes.com
Bacon Risotto Recipe
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Bacon Risotto
Bacon’s the star of the show in this simple risotto recipe. See more
  • READY IN 45 mins

Bacon Risotto

Recipe by  

"Creamy risotto with crisp bacon. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
  2. Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
  3. Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
  4. Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2010

This is a delicious risotto recipe! And yes, I did make changes. I threw in 1/4 cup of white wine after sauteeing the onion and rice, which is what most risotto recipes call for. I also tossed in some parsley with the parmesan, cheese and bacon. Wonderful. As for those who don't like people giving high ratings to a recipe they've modified, well, I think that's the beauty of this site. You have the basic recipe, which is fine. But if you're like me and are a experienced home cook, you can look at the variations and see how it can be made better or to your own liking. Sure, it'd be great to be able to make a recipe as written, then make it again with your own additions, but who the heck has time for that?

 
Most Helpful Critical Review
May 10, 2010

Good simple base for a Risotto - lacked some "interestingness" but worked well as a family meal. I'd probably substitute the bacon with Italian sausage in the future for a bit more interest

 
May 03, 2010

Yum!!! This risotto is absolutely amazing. I lived in Italy for three years and this recipe tastes completely authentic. I used cubed Pancetta instead of bacon and shallots instead of onions, doubled the Parmesan cheese, then added diced Roma tomatoes and frozen peas right before serving. It was so good that my husband and I both went back for seconds and then ate the remainder for lunch the next day! It took almost exactly 20 minutes to absorb all of the broth. It took a lot of stirring, but it was so worth it. Can't wait to make this again!

 
Dec 02, 2009

this was amazing! so worth the time it took to stir it constantly! i also sauteed some sliced fresh mushrooms in a bit of the bacon grease and added those at the end with the bacon. it was so creamy and savory, I actually licked the serving spoon - I can do that, I live alone!

 
May 10, 2010

I have to disagree with one post~I like the modifications that people sometimes use on recipes. That's part of the fun of cooking...experimenting. I like to see what other people have done to make the recipe better, and besides, everybody has different tastes and dietary restrictions, so, in my opinion, modifications are definitely a good thing:)

 
May 10, 2010

This is DELICIOUS - my whole family absolutely loves it. The second time I made it I modified just a little, using turkey bacon and organic / low-sodium chicken stock and it was still wonderful. I can never make enough, we always finish every last bite! A MUST TRY!

 
Apr 26, 2010

Wow! If I could give this 10 stars, I would! Excellent flavor and well worth the indulgence. I used a mix of rice, barley, and spelt instead of just rice and I cooked the onions, garlic, and rice mix in the bacon drippings and didn't use any butter. I didn't have any Parmesan, so I used a handful of shredded Italian cheeses. Even as a main dish, I think that this would make more than 4 servings - more like 6-8. That's ok for us since we're looking forward to the leftovers!

 
Jan 13, 2010

I used shallots instead of onions in this and used less bacon and less rice because I make risotto every two weeks or so for my family of three and know that we always have leftovers when I use one cup of rice. I added some fresh basil and tomatoes right at the end of cooking, before I added the parm and butter and this was delicious. Both my husband and my toddler loved this dish, which is saying something. Excellent recipe- and our house smells divine in the aftermath.

 

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Nutrition

  • Calories
  • 557 kcal
  • 28%
  • Carbohydrates
  • 73.8 g
  • 24%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 1541 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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