Bacon Risotto

Bacon Risotto

This dish is the second part of a meal created for the subreddit, /r/52weeksofcooking, where the theme was "Bacon". Find me a person who does not like Risotto, then I will give you a trophy. Then add Bacon. I think I am salivating again...
I used my homemade chicken broth so you might need to use less salt if you use broth from the can.



  1. 1/2 lb Bacon
  2. 5 Cups Chicken Broth
  3. 4 Tablespoons Butter
  4. 1/2 White Onion
  5. 4 Cloves Garlic
  6. 1 1/2 Cups Arborio Rice
  7. 1/4 Cup Parmesan Cheese , grated
  8. to taste Salt
  9. to taste Black Pepper


45 mins
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    Dice the Bacon.

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    Cook and stir the diced Bacon in a large skillet over medium heat until browned (about 10 minutes). Drain the Bacon on paper towels and reserve.

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    Bring Chicken Broth to a boil over high heat. Reduce heat to low to keep warm.

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    Dice the Onion and mince the Garlic.

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    Meanwhile, melt 2 tablespoons of Butter in a large saucepan over medium-high heat. Add the Onion and Garlic. Cook and stir until the Onion starts to turn Golden Brown (about 2 - 3 minutes).

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    Add the rice and stir and cook until the rice is coated in Butter and starts to toast (about 3 minutes).

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    Stir in 1/3 of the hot Chicken Broth and stir and cook until the Rice absorbs the liquid. Repeat the process twice until all of the Chicken Broth is used up.

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    Remove the risotto from the heat. Stir in the remaining 2 tablespoons of Butter, Parmesan Cheese, and Bacon.

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    Season with Salt and Black Pepper.

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