French Onion and Bacon Risotto

Ingredients

5
tablespoons butter
3
medium onions, thinly sliced (3 cups)
1
carton (32 oz)  beef flavored broth
1 1/2
cups uncooked arborio rice
1/2
cup dry white wine
1/2
cup grated Parmesan cheese
6
slices bacon, crisply cooked, crumbled (1/2 cup)

Steps

  • 1
    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.
  • 2
    Meanwhile, in 2-quart saucepan, heat broth over medium heat until hot. Reduce heat to low; keep hot while cooking rice.
  • 3
    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.
  • 4
    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.
  • 5
    Stir in remaining 1 cup broth. Cook 5 to 7 minutes, stirring frequently, until rice is just tender. Stir in caramelized onions, Parmesan cheese, 1/4 cup of the cooked bacon and remaining 2 tablespoons butter. Stir vigorously until rice is creamy. Serve immediately, garnished with remaining 1/4 cup bacon. Serve with more Parmesan cheese, if desired.

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