Bacon Risotto with Caramelized Onions, Goat Cheese, and Parmesan Recipe
This rich and creamy Bacon Risotto combines crispy bacon, caramelized onions, and tangy goat cheese into a comforting Italian classic. Arborio rice is cooked slowly in low-sodium chicken stock, creating a velvety texture, while fresh thyme and Parmesan enhance the savory flavors. Perfect as a hearty main or a special side dish, this risotto delivers warmth and indulgence in every bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Meat and Dairy
- 1/2 lb bacon, cut into 1/2″ pieces
- 3 tbsp unsalted butter
- 4 oz goat cheese
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Vegetables and Aromatics
- 2 medium sweet onions, thinly sliced
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 tbsp fresh thyme, chopped
Pantry Items
- 3 tbsp olive oil
- 1 1/2 cups Arborio rice
- 5 cups low-sodium chicken stock
- Sea salt and black pepper to taste
Instructions
- Cook the bacon: In a large, heavy saucepan over medium heat, cook the bacon pieces until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper-lined plate to drain. Retain 2 tablespoons of the rendered bacon fat in the pan for flavor.
- Caramelize the onions: Add the sliced sweet onions to the pan with the reserved bacon fat and increase heat to medium-high. Cook for around 5 minutes, stirring frequently until lightly browned. Lower heat to medium-low and continue cooking, stirring occasionally, for another 20 minutes until the onions are soft and deeply caramelized. Remove the onions and set aside on a plate.
- Sauté shallot and garlic: To the same pan, add the unsalted butter and olive oil over medium heat. Add minced shallot and cook for about 2 minutes until softened. Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
- Toast the rice and deglaze: Add Arborio rice to the pan and stir to coat with the fats and aromatics. Cook the rice for about 1 minute to lightly toast. Pour in 1 cup of the simmering chicken stock to deglaze the pan, scraping up any browned bits and stirring continuously until nearly all the liquid is absorbed.
- Cook the risotto: Continue adding the remaining chicken stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Maintain a gentle simmer and cook the rice until tender and creamy, about 20-25 minutes total.
- Finish with bacon, onions, and cheese: Stir in the crispy bacon, caramelized onions, goat cheese, Parmesan cheese, and chopped fresh thyme. Mix well and season with sea salt and black pepper to taste.
- Serve: Spoon the risotto into bowls and garnish with extra Parmesan cheese if desired. Serve hot for the best creamy texture and flavor.
Notes
- Low-sodium chicken stock helps control saltiness but adjust seasoning as needed.
- Stirring constantly while cooking the rice helps release starches for a creamy texture.
- Use fresh Parmesan for best flavor and melting quality.
- Can be adapted to vegetarian by substituting vegetable broth and omitting bacon.
- Make sure to slice onions thinly for even caramelization and softness.
