Red Wine Risotto with Bacon and Onion
May 21st, 2012
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
Ingredients
- 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)
Instructions
- 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.)
-
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
I cannot even believe how delicious this looks. I’m in Italy on my honeymoon and can’t wait to get home to make it! Thanks
1:26 am on May 21st, 2012
Can you do both–break up the recipes and add it to the bottom, like you did here? Seems that would serve both kinds of readers—the ones who want to not have to touch their computer screen with messy hands (or who want to print a recipe out to have on the counter) and the ones who love scrolling through the process a step at a time.
4:19 am on May 21st, 2012
I love the sound of using red wine in this! Yum!
6:06 am on May 21st, 2012
Yes- I could do detailed instructions above and then the print out too. Thanks for the feedback Leslie!
7:42 am on May 21st, 2012
Oh how wonderful Laura!! I honeymooned in Italy and it is the most romantic place in earth. Hope you are having a fantastic time
7:43 am on May 21st, 2012
Heather, I love that you made something so decadent from the dredges of your fridge — magnificent!
9:06 am on May 21st, 2012
THANK YOU for the new format!!!! I love the pictures but I am one of those FREAKS who still prints out recipes we love for my cooking binder. Up to today I had to cut and paste the recipe and it takes FOREVER.
9:59 am on May 21st, 2012
It’s definitely dreary…and this looks like it would cheer me up for sure!! Delish Heather!
9:59 am on May 21st, 2012
So glad that you like it Amy. Thank you for letting me know
11:37 am on May 21st, 2012
I know! Can you believe this weather in late May!!!?? It’s nonsense.
11:38 am on May 21st, 2012
Thanks Aida
11:38 am on May 21st, 2012
I love your new format! I can see the process, then check out the recipe at the bottom–no more ‘jumps’ to find the recipe. Thanks for helping your readers.
1:58 pm on May 21st, 2012
Thanks so much Karen!!
2:06 pm on May 21st, 2012
Short captions with the pics is okay, but detailed recipes at the bottom is so much more practical for a cut ‘n paste. (Thanks for asking…) —
2:21 pm on May 21st, 2012
Thanks so much for the input!
2:31 pm on May 21st, 2012
I don’t think we would find all of this if I went freezer diving in our house! The red wine and bacon sounds wonderful!
4:25 pm on May 21st, 2012
This looks so rich. Mmmm! I am bookmarking for rainy day.
7:44 pm on May 21st, 2012
risotto with bacon – now that is something I would order off of a menu! looks heavenly, Heather!
6:43 am on May 22nd, 2012
I’m fine with either format, I’ve never thought your blog was hard to read!! LOVE this recipe! I think I could dive thru my fridge and find the same ingredients on any given day! This one will be tucked away for emergency dinners!! Sounds delicious!
10:37 am on May 22nd, 2012
[...] is the recipe for Heather Christo’s scrumptuous Red Wine Risotto With Bacon & Onions, along with step-by-step [...]
5:46 am on May 24th, 2012
Catching up on the blog….what’s leftover wine?
Risotto sounds delicious!
11:01 am on May 30th, 2012
Like every time we open a bottle of red during the week, we don’t always finish it. Then we never get around to it. So instead of pour them out, I save the ends of those bottles (some will have a 1/3 of a bottle left, or a half of a bottle left even!) and use them for cooking!
7:14 am on May 31st, 2012
holy cow. that looks amazing!! and being a singleton, it’s hard [even for me, lush that i am] to finish off a bottle of wine! what a great solution!
11:47 pm on May 31st, 2012
lol! I bet you have all manner of stored up booze bottles Jen!
7:10 am on June 1st, 2012
This will be a great freezer meal. Clearly there needs to be a great red wine paired with this. The bacon is the flavor I want to go after, and a Napa Pinot Noir would do nicely. Pick up some smoke in the barrel and this would balance well.
10:07 am on August 6th, 2012