Caramelized Onion, Bacon & Parmesan Risotto – Creamy & Flavorful
Indulge in a rich and comforting risotto loaded with flavor! 🥓🧅🧀 This Caramelized Onion, Bacon, and Parmesan Risotto is creamy, savory, and restaurant-quality—yet easy enough to make at home. Perfect for cozy weeknight dinners, date nights, or special occasions. Each bite is packed with smoky bacon, sweet caramelized onions, and nutty Parmesan cheese. A true comfort food classic you’ll crave again and again!
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Saucepan (for stock)
- Cutting board & knife
Ingredients
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable stock, kept warm
- 2 large onions, thinly sliced
- 6 slices bacon, chopped
- 1 cup grated Parmesan cheese
- ½ cup dry white wine (optional)
- 3 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Fresh thyme or parsley (for garnish)
- Salt & black pepper, to taste
Instructions
- Caramelize onions: Cook onions slowly in 1 tbsp butter + olive oil over medium-low heat until golden and sweet (about 25–30 minutes). Remove and set aside.
- Cook bacon: In same pan, render bacon until crisp; remove and reserve.
- Start risotto: Add remaining butter, stir in rice, and toast for 2 minutes. Deglaze with wine (if using).
- Add stock gradually: Add 1 ladle warm stock at a time, stirring until absorbed before adding more. Continue until rice is creamy and tender (~20 minutes).
- Finish risotto: Stir in caramelized onions, bacon, and Parmesan. Adjust seasoning.
- Serve hot: Garnish with herbs and extra Parmesan.
Notes
- Use pancetta for a more authentic Italian flavor.
- For vegetarian: skip bacon, use mushroom umami.
- Caramelize onions ahead for quicker prep.
- Leftovers: turn into crispy risotto cakes.