Recipe courtesy of Diane Seed

Bacon and Onion Risotto

Save Recipe
  • Yield: Serves 4
Share This Recipe


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


  1. 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.