Caramelized Onion and Bacon Risotto (Print Version)

# Ingredients:

01 - Arborio rice (1 cup)

02 - Low-sodium chicken broth (3 cups)

03 - Dry white wine (¼ cup)

04 - Thick-cut bacon (2 strips, cut into ½-inch pieces)

05 - Shallot (½ small, finely diced)

06 - Garlic cloves (2, minced)

07 - Caramelized onions (4 tablespoons, finely chopped)

08 - Parmesan-reggiano (⅓ cup, finely grated)

09 - Unsalted butter (1 tablespoon)

10 - Olive oil (1 tablespoon, best quality)

11 - Chives for garnish (finely chopped)

12 - Salt and pepper to taste

01 - Heat chicken broth in medium saucepan over medium-low heat until simmering; keep warm

02 - Cook bacon in olive oil until crispy (about 10 minutes), remove to paper towels

03 - Cook shallots with pinch of salt until soft (1-2 minutes), then add garlic for 1 minute

04 - Add rice and cook 2-3 minutes until only white dot remains in center of grains

05 - Pour in wine, cook until absorbed (2-3 minutes)

06 - Add warm broth one ladle at a time, waiting for absorption before adding more (20-25 minutes total)

07 - Stir in onions and bacon, remove from heat, add parmesan and butter. Season and garnish with chives

01 - Ensure broth stays warm throughout cooking process

02 - Watch shallots carefully to prevent burning

03 - Rice should have slight bite when done

04 - Serve immediately while hot