Description
A creamy and flavorful risotto featuring crisp bacon and tender Brussels sprouts. This comforting dish combines Arborio rice cooked slowly with chicken broth and white wine, enriched by Parmesan cheese and butter for a rich texture. The bacon adds a smoky crunch, while the Brussels sprouts bring a fresh, slightly nutty flavor, making it a perfect meal for any season.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 cups Arborio risotto rice
- 1/2 cup dry white wine
- 6 cups hot chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons cold butter
- 8 slices bacon, diced
- 2 bags (12 oz each) fresh Brussels sprouts, quartered
Instructions
- Prepare the bacon and Brussels sprouts: In a large skillet over medium heat, cook the diced bacon until crispy and browned. Remove the bacon with a slotted spoon and set aside on paper towels to drain excess fat. In the same skillet with bacon fat, add the quartered Brussels sprouts and sauté until they are tender and slightly caramelized, about 6-8 minutes. Remove and set aside.
- Sauté the aromatics and rice: In a heavy-bottomed pot or deep skillet, heat 2 tablespoons olive oil over medium heat. Add the finely diced onion and cook until softened and translucent, about 5 minutes. Add the Arborio rice and stir well to coat all grains with oil and onion mixture, cooking for about 2 minutes until the rice is lightly toasted.
- Deglaze and start cooking the risotto: Pour in the 1/2 cup dry white wine and cook, stirring continuously, until the wine has mostly evaporated. This step helps release the rice’s starch and infuses flavor.
- Add broth gradually and cook risotto: Begin adding the 6 cups of hot chicken broth one ladle at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue this process for about 20-25 minutes until the rice is creamy and tender but still has a slight bite (al dente).
- Finish risotto with cheese, butter, bacon, and Brussels sprouts: Stir in the grated Parmesan cheese and 2 tablespoons cold butter until melted and fully incorporated, making the risotto rich and creamy. Fold in the cooked bacon pieces and sautéed Brussels sprouts, mixing gently to distribute evenly.
- Serve warm: Taste and adjust seasoning with salt and black pepper as needed. Serve the risotto hot, garnished with extra Parmesan or freshly cracked black pepper if desired.
Notes
- Use Arborio rice specifically for the best creamy texture in risotto.
- Keep chicken broth warm in a separate pot to maintain steady cooking temperature.
- Stir the risotto frequently but gently to avoid breaking the rice grains.
- For a vegetarian version, substitute vegetable broth and omit the bacon.
- Optional: add a squeeze of lemon juice before serving to brighten flavors.
