Ingredients

• 3/4 cup medium grain rice
• 1 tablespoon unsalted butter
• 4 oz. (112g.) bacon, diced, cooked and drained
• 1/4 cup dry white wine
• 1 small onion, chopped
• 2-2 1/2 cups chicken broth
• 1 oz. (28g.) parmigiano-reggiano cheese, grated
• 1 1/2 tablespoons olive oil
• Salt and pepper to taste

How to make Bacon Risotto directions

• 1

  In a medium saucepan, heat the broth and simmer on low.

• 2

  In a skillet, sauté onion in olive oil over medium heat until tender, stirring occasionally. Stir in rice to coat and cook for 1 minute. Pour in wine and cook until it is evaporated. Slowly add 1/2 cup broth, stirring constantly until the liquid is absorbed. Keep adding broth, letting each 1/2 cup absorb before adding another, until the rice is tender and creamy, about 20 minutes.

• 3

  Remove from heat. Stir in butter and cheese. Add salt and pepper as needed and serve with cooked bacon.