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Delicious Onion Bacon Parmesan Rice

Featured in: Side Dishes

This decadent Onion, Bacon, and Parmesan rice dish turns basic ingredients into a fancy comfort meal. The cooking starts with bacon crisped in olive oil, then soft shallots and garlic cooked in the tasty drippings. The arborio gets lightly browned before white wine is added, then slowly mixed with warm chicken stock using the classic method of pouring liquid bit by bit. Sweet cooked-down onions add richness and flavor, while bacon adds smokiness and crunch. The dish finishes with loads of Parmesan and butter, making that signature smoothness that makes this rice dish so loved. Every cooking step is timed just right so the rice gets creamy but keeps a slight firmness when you bite it.
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Twistytaste.com
Updated on Wed, 02 Apr 2025 20:14:45 GMT
Caramelized Onion, Bacon, and Parmesan Risotto Pin it
Caramelized Onion, Bacon, and Parmesan Risotto | twistytaste.com

This Indulgent Bacon Risotto turns basic ingredients into a decadent meal that feels both cozy and sophisticated. The mix of velvety Arborio rice, crunchy bacon, and nutty Parmesan delivers a fancy dinner that's actually quite doable in your own kitchen.

I've tweaked this dish many times, and I've learned that taking your time and watching the little things really counts. The way the rice slowly drinks up the broth while letting out its starchiness is what gives you that dreamy, smooth finish.

Must-Have Ingredient Breakdown

  • Arborio rice: Can't skip this for the right creaminess
  • Quality bacon: Go for the thick stuff for best flavor
  • Fresh shallots: They're gentler than regular onions
  • White wine: Pick something you'd actually sip
  • Parmesan: Grate it yourself for better melting
  • Chicken broth: Choose low sodium to manage the salt
  • Fresh chives: Gives a nice pop of color and taste

Foolproof Cooking Walkthrough

Broth Preparation:
Warm it up. Keep it hot. Set it close by. Taste for flavor. Make extra just in case.
Bacon Cooking:
Slice it evenly. Fry until crisp. Drain on paper. Save the fat. Don't let it cool.
Rice Development:
Brown it well. Keep stirring. Look for see-through edges. Use medium heat. You'll hear it crackle.
Liquid Addition:
Start with wine. Let it soak in. Pour broth bit by bit. Never stop stirring. Feel for doneness.
Final Finishing:
Mix in cheese slowly. Fold in butter. Add salt to taste. Check how thick it is. Eat right away.
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Rich Bacon, Caramelized Onion and Parmesan Rice Dish | twistytaste.com

I came up with this dish after falling in love with classic Italian risotto and decided to kick it up with some crispy bacon bits.

Heat Control Tips

After making tons of risotto batches, I've figured out that getting the heat just right makes all the difference. Too hot and your rice won't soak up the broth properly; too cool and you'll end up with sticky mush. I keep my burner at medium-low and look for tiny bubbles throughout the cooking time.

Prep-Ahead Tricks

While this dish tastes best right off the stove, I often get stuff ready ahead of time. You can cook and crumble the bacon earlier in the day, and warm up the broth just before you start cooking. When I'm having friends over, I measure everything out before they show up.

Getting That Perfect Creaminess

The secret to amazing risotto is adding hot broth a little at a time. I've found that pouring in just one spoonful, then waiting until it's all soaked up before adding more, gives you that dreamy creamy texture while keeping each grain distinct.

How To Serve It Right

This risotto shines as a main dish when you put it in warm bowls with extra cheese and fresh chives on top. To make it a complete meal, I like to serve it with a simple green salad dressed with lemon and oil to balance out the richness.

Ways To Switch It Up

I've played around with lots of versions over time. Throwing in some cooked mushrooms adds an earthy flavor, while fresh peas bring color and sweetness. For fancy dinners, I sometimes finish with a tiny drizzle of truffle oil on top.

Fixing Common Problems

If your risotto gets too thick, just splash in some more hot broth. If it's not creamy enough, keep cooking and stirring until you get what you want. When it's done right, it should flow a bit on the plate but not be runny like soup.

Silky Bacon, Onion and Cheese Rice Bowl Pin it
Silky Bacon, Onion and Cheese Rice Bowl | twistytaste.com

This Bacon Risotto has turned into my favorite dish when I want to wow someone without stressing myself out. The combo of smooth rice, crunchy bacon, and rich cheese makes something truly amazing that always gets compliments. Whether it's just a Tuesday night dinner or a special celebration, everyone seems to fall in love with it from the very first bite.

Frequently Asked Questions

→ Why pour stock little by little instead of all at once?
This way lets the rice release its starch gradually, making that smooth texture you want in the dish.
→ Can I cook the onions beforehand?
Sure, you can make the onions up to three days early and keep them in the fridge.
→ What kind of wine should I use?
Go for a dry white like Pinot Grigio or Sauvignon Blanc that you'd also enjoy sipping.
→ Can I swap in normal rice?
Nope, you need arborio because its high starch makes the dish creamy.
→ Can I make this without meat?
Absolutely, just skip the bacon and use veggie stock instead of chicken.

Onion Bacon Parmesan Rice

A silky, rich rice dish blending sweet caramelized onions, crunchy bacon bits, and nutty Parmesan cheese for a wonderful mix of traditional Italian comfort tastes.

Prep Time
5 Minutes
Cook Time
40 Minutes
Total Time
45 Minutes

Category: Side Dishes

Difficulty: Difficult

Cuisine: American-Italian

Yield: 4 Servings

Dietary: Gluten-Free

Ingredients

→ Base

01 1 cup short-grain rice (Arborio)
02 3 cups chicken stock (reduced salt)
03 ¼ cup crisp white wine

→ Proteins & Aromatics

04 2 strips chunky bacon (chopped into ½-inch bits)
05 ½ small diced shallot
06 2 crushed garlic cloves
07 4 tablespoons finely diced brown onions

→ Finishing Elements

08 ⅓ cup freshly grated Parmesan cheese
09 1 tablespoon plain butter
10 1 tablespoon premium olive oil
11 Snipped fresh chives for topping
12 Salt and pepper as needed

Instructions

Step 01

Get the chicken stock nice and hot in a pot over low flame until bubbling gently

Step 02

Fry bacon with olive oil till crunchy for about 10 minutes, then move to paper towels

Step 03

Toss in shallots with a tiny bit of salt, cook till soft for 1-2 minutes, then throw in garlic for another minute

Step 04

Dump in rice and stir for 2-3 minutes until each grain shows just a tiny white center

Step 05

Splash in wine and let it soak up completely for 2-3 minutes

Step 06

Slowly add warm stock one scoop at a time, waiting till liquid vanishes before adding more, for about 20-25 minutes total

Step 07

Mix in onions and bacon pieces, pull off heat, fold in cheese and butter. Add salt and pepper, sprinkle with chives

Notes

  1. Keep your stock hot the whole time you're cooking
  2. Don't let the shallots get too dark
  3. The rice should still have a tiny crunch when done
  4. Best eaten right away while still steaming

Tools You'll Need

  • Pot with medium size
  • Big cooking pan
  • Holed spoon
  • Serving spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Watch out for dairy products (butter and parmesan)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 201
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~