Onion Bacon Parmesan (Print Version)

# Ingredients:

01 - Low-sodium chicken broth (3 cups)

02 - Dry white wine (¼ cup)

03 - Arborio rice (1 cup)

04 - Caramelized onions (4 tablespoons, finely chopped)

05 - Shallot (½ small, finely diced)

06 - Garlic cloves (2, minced)

07 - Thick-cut bacon (2 strips, cut into ½-inch pieces)

08 - Salt and pepper to taste

09 - Chives for garnish (finely chopped)

10 - Unsalted butter (1 tablespoon)

11 - Parmesan-reggiano (⅓ cup, finely grated)

12 - Olive oil (1 tablespoon, best quality)

01 - Keep chicken broth nice and hot on low heat in a saucepan. Don’t let it boil.

02 - Fry bacon in some olive oil until crunchy (about 10 minutes). Drain on paper towels.

03 - Softly cook shallots with a bit of salt (1-2 minutes), then mix in garlic and cook for 1 more minute.

04 - Stir the rice about 2-3 minutes until the middle is no longer opaque but not totally clear.

05 - Pour the white wine in and let it soak into the rice, stirring occasionally (2-3 minutes).

06 - Spoon in warm broth one ladleful at a time, waiting till it’s soaked up before adding more. Repeat for 20-25 minutes.

07 - Take off the heat, stir in bacon and onions. Add butter and parmesan, then season and sprinkle with chives.

01 - Make sure the broth stays hot while cooking.

02 - Don’t let the shallots burn! Keep an eye on them.

03 - The rice should be tender but have a slight chew when ready.

04 - Serve it fresh while it’s still steaming.