This Risotto is rich and indulgent and totally luxurious. Having said that- I made it completely from scraps.
It was one of those nights where I just couldn’t bring myself to go to the grocery store. Not for anything. So I went freezer diving.
I found some bacon.
Just about the only thing in my crisper was a red onion. Soo I chopped it up, and cooked it until soft in butter and oil and bacon fat. Yes, I did.
I added the risotto and cooked for a few minutes.
So I was thinking red onion and bacon risotto. Yum. Then I saw the obscene amount of half empty bottles of red wine that I stash down by the pots. I always hoard the left over wine thinking that I will make stew, soup, sauce, etc. And well, I decided that I was going to add it to the risotto. So I added it to the chicken stock.
Add then mixed the wine and broth into the rice.
And you know the drill with risotto. Stir and stir and stir.
I added a bunch of grated Parmesan from the loan hunk in the cheese drawer and stir until creamy.
I crumbled the bacon over the top of the risotto, added some parmesan, and got really lucky because our herb garden is actually in bloom, so I had fresh chives.
I also added a drizzle of balsamic reduction for acidity.
So now we have Red Wine Risotto with Bacon and Onion, and it is wonderful! Not bad for scraps, huh?!
**By the way- how do you feel about the new format of not breaking up the instructions? and putting the pictures above instead- PLEASE let me know what you think! and if you like this or the old way better
Recipe: Red Wine Risotto with Bacon and Onions
- 6 slices bacon
- 4 cups chicken stock
- 2 cups red wine
- 2 Tbs butter
- 2 Tbs olive oil
- 1 red onion, small diced
- 1 ½ cups Arborio rice
- 2 cups red wine
- 1 cup finely grated parmesan, plus more for garnish
- 2 Tbs fresh chives, minced
- Kosher salt
- Balsamic Reduction (optional)
- 1) In a large, heavy sauté pan, cook 6 pieces of bacon over medium heat until crispy and all of the fat has been rendered. Set the bacon aside.
- 2) In a medium saucepan, bring the chicken stock and 2 cups red wine to a simmer.
- 3) Meanwhile, melt the butter and the olive oil together in the large sauté pan.
- 4) Add the onion and sweat until tender over medium-low heat, about 5 minutes.
- 5) Add the Arborio rice and cook with the onions and until the rice is translucent on the outside, and opaque in the center- about 3 minutes.
- 6) Add the rest of the red wine, 1 cup at a time, and using a wooden spoon, stir and stir, scraping up any bits stuck to the bottom of the pan.
- 7) This is where you begin to add the chicken stock/wine mixture, a cup at a time, to the risotto. (It works best if you have the two simmering pans right next to each other.)
- 8) You just keep stirring and stirring. As the stock is cooked into the rice and it begins to dry out, you ladle more in.
- 9) Just keep ladling stock in and stirring until the stock is gone and the rice is tender. This usually takes about 20 minutes.
- 10) When the rice is tender, remove the risotto from the heat.
- 11) Stir in the cheese and then season to taste with kosher salt.
- 12) Dish up with a garnish of shredded Parmesan the crispy bacon and a sprinkle of chives. Serve hot immediately.
- 13) I also added a lovely drizzle of balsamic vinegar reduction, which was delicious!
Preparation time: 5 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6