Bacon Risotto Recipe
If you’ve ever wondered how to make a creamy, comforting risotto with a smoky twist, this Bacon Risotto Recipe is exactly what you need to try. It’s one of those dishes that feels fancy but comes together with simple ingredients you probably already have in your kitchen. The crispy bacon adds a smoky, savory depth that pairs perfectly with the tender, cheesy rice — honestly, it’s like a big warm hug on a plate.
I love making this dish when I want something cozy yet impressive enough for dinner guests. It’s a perfect midweek supper or weekend treat when you want to show off your cooking skills without spending hours in the kitchen. Plus, the flavor combo of bacon, Parmesan, and fresh parsley always gets rave reviews from my family and friends.
Ingredients You’ll Need
Each ingredient here pulls its weight to build the rich, velvety texture that defines a great risotto. I find sourcing good-quality bacon and fresh Parmesan really makes a difference in the final dish — plus, Arborio rice is key to getting that creamy consistency.
- Arborio rice: This short-grain rice is essential for creamy risotto because it releases starch as it cooks, giving you that luscious texture.
- Bacon: Look for thick-cut, smoky bacon that crisps up well; it adds a wonderful depth of flavor and irresistible crunch.
- Onion: I use yellow onion for subtle sweetness when it caramelizes, which balances the smoky bacon beautifully.
- Parmesan cheese: Freshly grated is best — it melts smoothly and brings a cheesy, salty finish.
- Chicken stock (broth): Using good-quality stock is crucial since it’s absorbed into the rice; homemade or store-bought both work fine, just keep it warm while cooking.
- Salt: Enhances the natural flavors but added sparingly since bacon and Parmesan are already pretty salty.
- Black pepper: Freshly ground for a little kick and added freshness.
- Oil or butter: Optional, depending on how much fat the bacon renders; butter adds a lovely richness if needed.
- Fresh parsley: Adds bright color and a fresh finish, brightening the dish nicely.
Variations
I really encourage you to personalize this Bacon Risotto Recipe to suit your tastes or what you have on hand. Sometimes I swap parsley for fresh thyme or toss in sautéed mushrooms for an earthy touch — it’s your kitchen, so have fun experimenting!
- Mushroom Bacon Risotto: Adding sautéed mushrooms along with the onion adds that comforting umami punch — one of my favorites for fall evenings.
- Vegetarian version: Skip the bacon and use smoked paprika with extra butter for that smoky vibe without meat.
- Spicy twist: Sprinkle in red pepper flakes during cooking for a subtle heat that contrasts beautifully with the creamy texture.
- Cheese variations: Swap Parmesan for Pecorino Romano for a sharper, saltier option that still melts beautifully.
How to Make Bacon Risotto Recipe
Step 1: Crispy Bacon is the Flavor Base
Start by frying the bacon in a pan over medium heat until it’s beautifully crispy and browned. This renders out the fat you’ll use to cook the onions, so don’t rush this step — that bacon fat is liquid gold here. Once crispy, transfer the bacon to a paper towel to drain excess fat but leave the flavorful fat in the pan.
Step 2: Sauté Onions to Sweet Softness
Using the bacon fat left in the pan, add finely chopped onion and a pinch of salt. Cook over medium heat, stirring occasionally, until the onions soften and turn golden. If your bacon was very lean and left little fat, stir in a bit of butter or oil here. This slow cook brings out the natural sweetness that balances the smokiness perfectly.
Step 3: Toast the Rice Lightly
Add the Arborio rice to your onion mixture and stir well to coat every grain with the flavorful fat. Let it cook for about a minute until the edges of the rice look translucent — this toasting locks in a nutty flavor while preparing the rice to absorb the stock.
Step 4: Slowly Add Stock with Love and Patience
This step really makes or breaks your risotto. Pour in one ladle of warm chicken stock and stir gently but constantly. Wait until the stock almost fully absorbs before adding the next ladle. It’ll take about 18-20 minutes total, and yes, stirring is key! This gradual absorption releases the starch that makes risotto creamy, so be patient and keep stirring.
Step 5: Finish with Bacon, Cheese, and Parsley
Once the rice is tender but still slightly firm to the bite, stir the crispy bacon back in. Season with freshly ground black pepper, then sprinkle the Parmesan and chopped parsley on top. Give it one last gentle stir, and your risotto is ready to serve!
How to Serve Bacon Risotto Recipe
Garnishes
I love adding extra Parmesan shavings and a small sprinkle of fresh parsley right before serving — it adds a burst of color and freshness. Sometimes I toss on a few cracked black peppercorns or even a drizzle of truffle oil when I want to impress guests.
Side Dishes
For sides, I often pair this rich Bacon Risotto Recipe with a crisp green salad dressed lightly with lemon vinaigrette, which cuts through the creaminess nicely. Roasted seasonal vegetables, like asparagus or broccoli, also complement the dish beautifully.
Creative Ways to Present
For special occasions, I like to serve the risotto in warm ramekins or shallow bowls, topped with a few fresh herbs and crispy bacon bits arranged artfully on top. It always gets the “wow” factor without extra fuss and keeps things cozy and inviting.
Make Ahead and Storage
Storing Leftovers
If you have any Bacon Risotto Recipe leftovers (they do go fast around here), store them in an airtight container in the fridge. I find the risotto holds up well for up to 2 days, but it’s best enjoyed fresh for that perfect creamy texture.
Freezing
I don’t usually freeze risotto because the texture can change and get a bit gummy once thawed. But if you do decide to freeze it, use a freezer-safe container and thaw overnight in the fridge before reheating gently with a splash of stock or water to bring back some creaminess.
Reheating
When reheating, I prefer to warm the risotto slowly on the stove with a little splash of broth or water. Stir gently until heated through to revive that creamy texture. Microwave works in a pinch, but you’ll want to stir it once or twice during heating to avoid uneven warm spots.
FAQs
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Can I use turkey bacon instead of regular bacon in the Bacon Risotto Recipe?
Yes, you can substitute turkey bacon if you want a leaner option. Keep in mind it won’t render as much fat, so you might need to add a bit more butter or oil when sautéing the onions to prevent sticking and to develop that lovely flavor base.
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What type of rice is best for bacon risotto?
Arborio rice is the classic choice because its high starch content creates the creamy texture we want in risotto. Other varieties like Carnaroli or Vialone Nano also work great if you can find them, but avoid regular long-grain rice as it won’t give the same result.
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Can I make the Bacon Risotto Recipe vegetarian?
Absolutely! Simply omit the bacon and use vegetable stock instead of chicken. You can add smoked paprika or smoked cheese to maintain those deep, savory flavors. Sauteed mushrooms or sun-dried tomatoes also make delicious additions to boost the umami.
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How do I know when the risotto is done?
Risotto should be tender but still have a slight bite in the center (“al dente”). It shouldn’t be mushy or crunchy. The texture should be creamy and spread slightly when plated, not dry or stuck together. Taste a spoonful as you cook to check the doneness.
Final Thoughts
This Bacon Risotto Recipe holds a special place in my heart because it’s that perfect mix of simple ingredients elevated into something utterly delicious and comforting. It’s a dish I come back to whenever I want to treat myself or impress without stress. Give it a whirl, and I promise it’s going to be your new go-to recipe when you crave something cozy, creamy, and packed with flavor.
PrintBacon Risotto Recipe
This creamy Bacon Risotto recipe features crispy bacon, tender Arborio rice, and a rich blend of Parmesan cheese and fresh parsley, creating a comforting and flavorful Italian-inspired dish perfect for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 4 rashes of bacon, cut into bite-sized pieces
- 1 onion, peeled and finely chopped
- 4 cups chicken stock (broth)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 3 tablespoons Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons oil or butter (optional, see notes)
Instructions
- Fry Bacon: Heat a pan over medium heat and add the bacon pieces. Fry them until they become crispy and nicely browned, then remove the bacon from the pan and set aside.
- Sauté Onion: In the same pan, add the finely chopped onion and season with salt. Fry until golden. If the pan lacks enough bacon fat, add 2 tablespoons of oil or butter to help cook the onion well.
- Cook Rice: Add the Arborio rice to the pan and stir well. Let the rice cook for about 1 minute until it becomes translucent, allowing it to absorb flavors and toast slightly.
- Add Stock Gradually: Pour the chicken stock one ladle at a time into the pan, stirring continuously and waiting until most of the stock has evaporated before adding the next ladle. This process helps the rice release its starch and creates a creamy texture.
- Combine Bacon: Once all the stock is absorbed and the rice is cooked through, add the crispy bacon back into the pan and mix well to combine flavors evenly.
- Season & Garnish: Season the risotto with black pepper to taste. Sprinkle grated Parmesan cheese and chopped fresh parsley on top for added richness and freshness.
- Serve Hot: Serve the risotto immediately while warm to enjoy its creamy consistency and rich flavors.
Notes
- Use a non-stick pan to prevent rice from sticking and ensure the risotto cooks evenly without burning.
- If your bacon is fatty enough to leave sufficent fat in the pan, you may skip adding oil or butter for sautéing the onion.
- Stirring continuously while adding stock is key to achieving a creamy risotto texture.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit bacon.
Keywords: bacon risotto, creamy risotto, Italian risotto, Arborio rice recipe, easy risotto, bacon recipe
