Bacon And Onion Risotto Recipes

Steps:

• Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
• Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
• Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
• Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.

Steps:

• Melt the butter in a large pan and cook the bacon and onion until the onion starts to color. Add the rice, stir around the pan for 5 minutes and pour on the wine. Let it evaporate then start adding the boiling stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more. After 15 to 20 minutes the risotto will be cooked al dente. Remove from the heat and stir in the Parmesan and freshly ground black pepper. Serve at once.

Steps:

• Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
• Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
• Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
• Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
• Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.

Steps:

• Light a grill or preheat the oven to 350.
• Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender.
• Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs.
• Melt 3 tablespoons butter in a large nonreactive saucepan.
• Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes.
• Add to the corn kernels.
• Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes.
• Transfer to paper towels to drain.
• Pour off all but 2 tablespoons of the fat.
• In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm.
• Meanwhile, heat the bacon fat.
• In a food processor, finely chop the onion, carrot and celery.
• Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes.
• Add the rice and stir until evenly coated with fat.
• Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes.
• Stir in the corn, sliced onions and bacon.
• Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed.
• Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more.
• Cook until the rice is just tender, about 25 minutes.
• Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper.
• If the risotto is too sticky, add a little more stock.
• Serve, garnished with chervil sprigs.
• NOTE:.
• To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly.

Steps:

• Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
• Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

Steps:

• 1. Cook the diced bacon in a dutch oven over medium heat until brown and crispy, about 6 to 7 minutes. Drain bacon on paper towels and set aside.
• 2. Add the onions to the bacon fat in the dutch oven and reduce heat to medium-low. Cook onions until well browned, about 20 minutes, stirring occasionally. Place cooked onions on a plate and set aside. Rinse and dry dutch oven.
• 3. Simmer the chicken broth in a saucepan and keep hot on the stove over low heat.
• 4. Heat the oil in the now empty dutch oven over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the rice, cook and stir for 2 minutes.
• 5. Add 1 cup of the hot chicken broth to the rice and continue stirring until the rice has absorbed the liquid. Continue adding broth 1 to 2 cups at a time while continuously stirring, until rice has absorbed the liquid and mixture is creamy, about 25 to 30 minutes.
• 6. Turn off the heat and stir in the onions, bacon, Parmesan cheese and thyme.
• 7. Add salt and pepper to taste. Serve.