CARAMELIZED ONION, BACON, AND PARMESAN RISOTTO
Creamy risotto with caramelized onions, smoky bacon, and delicious parmesan. an elegant comfort food meal for dinner tonight!
Provided by sara a.
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Set a medium sauce pan over medium-low heat. Pour in chicken broth, and allow the broth to come to a simmer. Keep the broth warm until ready to use.
- Heat a large sauté pan over medium heat. Add the olive oil and bacon, and cook the chopped bacon until crispy, about ten minutes. Use a slotted spoon to remove the bacon from the pan, and transfer it to a plate lined with paper towels to drain.
- Turn the heat of the pan down to medium-low. Add shallots and a pinch of salt, and cook for 1-2 minutes until softened. If the shallots are cooking to quickly, remove the pan from the heat and allow it to cool before continuing to cook. The shallots should be soft and fragrant, but avoid burning them.
- Add garlic, cook for about a minute with the shallots. Add rice, and stir to coat in the oil, garlic, and shallots. Cook rice for about 2-3 minutes, until only a white dot remains in the middle of each grain.
- Pour in white wine, and allow the alcohol to cook out of the wine as it is absorbed into the rice, about 2-3 minutes.
- Once the wine has been absorbed, begin adding the warm chicken broth one ladle at a time. Wait until each ladle is nearly absorbed by the rice before adding the next. This process will take about 20-25 minutes total. The rice will start to transform and take on a very creamy texture as it cooks.
- Once the rice has just the slightest bite to it, stir in the caramelized onions and cooked bacon, and remove the risotto from the heat. Stir in parmesan and butter, then season with salt and pepper to taste. Garnish with chopped chives, and serve hot!
Nutrition Facts : ServingSize 1 serving, Calories 201 kcal
CARAMELIZED ONION AND FENNEL RISOTTO
A hearty risotto flavored with a taste of fall by caramelized onions and fennel. "Being vegetarian or vegan around the holidays is incredibly difficult," says Joe DiMaria of Somerville, who sent us this recipe. "It's even more difficult when you don't like squash, root vegetables or sweet potatoes."
Provided by Tara Parker-Pope
Categories dinner, main course
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
- Simmer broth in a separate pot on the stove.
- To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 2 grams, TransFat 0 grams
CARAMELIZED ONION RISOTTO WITH BACON AND PARMESAN
Make and share this Caramelized Onion Risotto With Bacon and Parmesan recipe from Food.com.
Provided by Chef Whiskers
Categories Low Cholesterol
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Cook the diced bacon in a dutch oven over medium heat until brown and crispy, about 6 to 7 minutes. Drain bacon on paper towels and set aside.
- 2. Add the onions to the bacon fat in the dutch oven and reduce heat to medium-low. Cook onions until well browned, about 20 minutes, stirring occasionally. Place cooked onions on a plate and set aside. Rinse and dry dutch oven.
- 3. Simmer the chicken broth in a saucepan and keep hot on the stove over low heat.
- 4. Heat the oil in the now empty dutch oven over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the rice, cook and stir for 2 minutes.
- 5. Add 1 cup of the hot chicken broth to the rice and continue stirring until the rice has absorbed the liquid. Continue adding broth 1 to 2 cups at a time while continuously stirring, until rice has absorbed the liquid and mixture is creamy, about 25 to 30 minutes.
- 6. Turn off the heat and stir in the onions, bacon, Parmesan cheese and thyme.
- 7. Add salt and pepper to taste. Serve.
Nutrition Facts : Calories 858.3, Fat 39.5, SaturatedFat 14.2, Cholesterol 60.6, Sodium 2351.4, Carbohydrate 88.1, Fiber 3.8, Sugar 4, Protein 33.3
PASTA WITH CARAMELIZED ONIONS AND BACON
This recipe is sophisticated, but tastes really down-home. It originally came from Taste of Home and I tweaked it a bit, so it may look similar to another on the site, but I think my version is superb. Also, when I reheat it, I add more parm and some butter. It was fantastic the second time around too!
Provided by C.Lo Carb Queen
Categories Weeknight
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, over medium heat, melt butter. Add onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to low; cook, stirring occasionally, for 30-40 minutes or until the onions are a deep golden brown.
- Add the grape tomatoes, vinegar and 2 Tbsp oil to the skillet. Meanwhile, cook pasta according to package directions. Drain pasta; Toss with onion mixture.
- Drizzle with remaining olive oil. Sprinkle with bacon and Parmesan cheese and pepper and heat through. Garnish with fresh basil, if desired.
Nutrition Facts : Calories 1100, Fat 82.6, SaturatedFat 29.6, Cholesterol 124.1, Sodium 1420.5, Carbohydrate 58.9, Fiber 4.2, Sugar 9.3, Protein 29.9
CARAMELIZED ONION RISOTTO WITH CORN AND BACON
Make and share this Caramelized Onion Risotto With Corn and Bacon recipe from Food.com.
Provided by lazyme
Categories Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Light a grill or preheat the oven to 350.
- Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender.
- Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs.
- Melt 3 tablespoons butter in a large nonreactive saucepan.
- Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes.
- Add to the corn kernels.
- Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes.
- Transfer to paper towels to drain.
- Pour off all but 2 tablespoons of the fat.
- In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm.
- Meanwhile, heat the bacon fat.
- In a food processor, finely chop the onion, carrot and celery.
- Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Add the rice and stir until evenly coated with fat.
- Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes.
- Stir in the corn, sliced onions and bacon.
- Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed.
- Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more.
- Cook until the rice is just tender, about 25 minutes.
- Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper.
- If the risotto is too sticky, add a little more stock.
- Serve, garnished with chervil sprigs.
- NOTE:.
- To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly.
Nutrition Facts : Calories 483, Fat 19.8, SaturatedFat 9.6, Cholesterol 39.1, Sodium 1012.4, Carbohydrate 58, Fiber 3.9, Sugar 6.3, Protein 13.5
CHICKEN, MUSHROOM AND CARAMELIZED ONION RISOTTO
Make and share this Chicken, Mushroom and Caramelized Onion Risotto recipe from Food.com.
Provided by DrGaellon
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tbsp olive oil over medium heat in a large skillet. When shimmering, add onion, garlic and mushrooms. Turn heat down to medium-low and saute slowly, stirring frequently, until onions are golden brown, 20-25 minutes. Add balsamic vinegar, stir well and set aside.
- Meanwhile, heat remaining oil in a saucepan over medium heat. When shimmering, add rice. Stir until rice turns opaque. Add white wine and simmer until nearly dry. Add chicken broth, 1/2 cup at a time, stirring frequently, waiting until each addition is nearly absorbed before adding the next. Continue adding hot broth until rice is fully cooked, about 40-45 minutes.
- Stir onions into rice. When heated through, remove from heat and add butter and chicken. Season with salt and pepper to taste. Garnish with thyme and parmesan cheese before serving.
Nutrition Facts : Calories 693.4, Fat 26.6, SaturatedFat 8.1, Cholesterol 80.3, Sodium 1552.2, Carbohydrate 68.1, Fiber 3.4, Sugar 4, Protein 40
LEMON RISOTTO WITH BACON & MUSHROOM
I love this recipe. Best of all I don't have to battle with the kids to get them to eat their dinner...they love it too.
Provided by Catherine Robson
Categories Short Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small pot combine lemon juice and stock and bring to a simmer.
- Keep covered with a lid so it does not evaporate all away.
- Lightly spray olive oil in another large heavy based pot.
- Add the onion and bacon and cook over a medium heat until onion is softened.
- Add arborio rice and cook over medium heat until rice warms for about 5 minutes (don't allow to brown).
- Add 1 cup of the hot lemon stock to the rice, stirring well with a wooden spoon.
- Once the stock has absorbed, add the mushrooms and another cup of hot stock.
- Stir well and wait until the stock has been absorbed before adding another cup of the hot stock.
- Repeat the above step until all the stock has been absorbed (adjust consistency with more/less water or stock if required).
- Remove from heat and stir in parmesan cheese.
- Cover with lid and let stand for 5 minutes before serving.
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FRENCH ONION AND BACON RISOTTO RECIPE
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- In 12-inch skillet, heat 2 tablespoons of the butter over high heat. Add onions; cook 5 to 7 minutes, stirring frequently, until tender. Reduce heat to medium; cook 15 to 20 minutes, stirring occasionally, until onions are deeply browned. Transfer onions to bowl.
- Meanwhile, in 2-quart saucepan, heat broth over medium heat until hot. Reduce heat to low; keep hot while cooking rice.
- In 4-quart saucepan, heat 1 tablespoon of the butter over medium-high heat. Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook 1 to 2 minutes, stirring constantly, until wine is absorbed.
- Reduce heat to medium. Stir in 1 1/2 cups of the hot broth mixture; cook uncovered 5 to 7 minutes, stirring frequently, until broth is absorbed. Stir in another 1 1/2 cups of the broth mixture; cook uncovered 5 to 7 minutes longer, stirring frequently, until broth is absorbed.
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