0 recipes from contoocook and beyond


Bacon and Onion Risotto
Recipe courtesy of Diane Seed”s Top 100 Italian Rice Dishes (10 Speed Press, 2001)

Prep Time: — Inactive Prep Time: — Cook Time: —

Serves 4
1/4 stick butter
4 oz. bacon, chopped
1 large onion, chopped
2 cups Vialone nano rice (or Carnaroli or Arborio)
2/3 cup full-bodied dry red wine
4 cups rich meat stock
Generous 1/2 cup freshly grated Parmesan
Black pepper
Melt the butter in a large pan and cook the bacon and onion until the onion starts to color. Add the rice, stir around the pan for 5 minutes and pour on the wine. Let it evaporate then start adding the boiling stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more. After 15 to 20 minutes the risotto will be cooked al dente. Remove from the heat and stir in the Parmesan and freshly ground black pepper. Serve at once.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter