Ingredients
- 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
Directions
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.
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By DTray
NY
on October 27, 2012
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This is a great, simple risotto recipe. It takes some time (like all good risottos, but it's definitely worth it. Plus bacon always makes things better. I pretty much followed the recipe as is, with the exception of adding crispy bacon to the finished dish. That added a nice crunch.
By JLew40217
on July 13, 2012
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Very simple risotto.... And tasty. I went on my own after reading the recipe and made a few changes. Instead of butter I made some bacon ahead of time and used the grease instead if the butter. I also substituted chicken stock instead of meat. I still used the red wine which I think brought the dish a whole new flavor and went well with the bacon. Overall it was great.
By bhunt3516_10509030
dallas, TX
on April 08, 2009
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I wanted to serve roast chicken with the risotto so I substituted chicken stock for the beef stock. Also, I substituted white wine for red wine. I used extra stock and cooked it longer because I think risotto tastes better when it's soft rather than "al dente". It was great!
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