Onion Bacon Risotto (Print Version)

# Ingredients:

→ Base

01 - 1 cup of Arborio rice
02 - 3 cups of chicken broth (low-sodium)
03 - ¼ cup of dry white wine

→ Proteins & Aromatics

04 - 2 slices of thick bacon, cut into ½-inch bits
05 - ½ small shallot, diced small
06 - 2 garlic cloves, minced
07 - 4 tablespoons of finely chopped caramelized onions

→ Finishing Elements

08 - ⅓ cup of parmesan-reggiano cheese, finely grated
09 - 1 tablespoon of salted butter
10 - 1 tablespoon of top-quality olive oil
11 - Chopped chives for sprinkling on top
12 - Salt and pepper, to your liking

# Instructions:

01 - Gently heat the chicken broth on medium-low until it's steaming. Keep it warm.
02 - Crisp up the bacon in some olive oil for about 10 minutes, then drain on paper towels.
03 - Soften shallots with a pinch of salt for 1-2 minutes, toss in garlic and cook another minute.
04 - Stir rice around for 2-3 minutes, until there's a white dot in the middle of the grains.
05 - Slowly pour in the wine and wait until it's fully soaked up, about 2-3 minutes.
06 - Add one ladle of warm broth, stir, and wait until it’s absorbed before adding more. This takes about 20-25 minutes.
07 - Mix in the bacon and onions, turn off heat, then add parmesan and butter. Season and sprinkle with chives.

# Notes:

01 - Keep the broth hot the whole time you're prepping.
02 - Don’t let the shallots burn, stir often!
03 - The rice should be tender but slightly firm to bite when ready.
04 - Serve it hot right after finishing.

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