Description
This creamy risotto with crispy bacon and tender Brussels sprouts combines savory flavors and a velvety texture for a comforting yet elegant meal. Perfect for a hearty lunch or dinner, this recipe uses Arborio rice slowly cooked with white wine and chicken broth, finished with Parmesan cheese and butter for richness.
Ingredients
Scale
Base
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 cups Arborio risotto rice
- 1/2 cup dry white wine
- 6 cups hot chicken broth
Vegetables & Protein
- 8 slices bacon, diced
- 2 bags (12 oz each) fresh Brussels sprouts, quartered
Finish
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons cold butter
Instructions
- Cook the bacon: In a large skillet over medium heat, cook diced bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
- Sauté Brussels sprouts: Add the quartered Brussels sprouts to the hot bacon fat and sauté until golden and tender, about 6-8 minutes. Remove and set aside with the bacon.
- Sauté onion and rice: Add olive oil and finely diced onion to the same skillet. Cook until translucent, about 3-4 minutes. Add Arborio rice and stir well to coat the grains in oil and onion, cooking for 1-2 minutes until rice is slightly toasted.
- Deglaze with wine: Pour in the dry white wine and cook, stirring frequently, until the wine is almost fully absorbed by the rice.
- Add broth gradually: Begin adding hot chicken broth one ladle at a time, stirring often and allowing the liquid to mostly absorb before adding the next ladle. Continue until rice is creamy and cooked to al dente, about 18-20 minutes.
- Finish the risotto: Stir in the cooked bacon, sautéed Brussels sprouts, grated Parmesan cheese, and cold butter. Mix thoroughly until butter melts and cheese is well incorporated, adding creaminess to the dish.
- Serve warm: Taste and adjust seasoning if necessary. Serve the risotto immediately while hot and creamy.
Notes
- Keep the chicken broth warm on the stove to ensure even cooking.
- Stirring frequently while adding broth helps release the rice’s starch, creating a creamy texture.
- Using cold butter at the end helps to emulsify the risotto for a smooth finish.
- Feel free to substitute Parmesan with Pecorino Romano for a sharper flavor.
- This recipe can be adapted to vegetarian by substituting vegetable broth and omitting bacon.
