Goat Cheese Risotto with Caramelized Onions and Bacon
This cozy and decadent risotto is a perfect winter recipe, sure to warm you up!
Servings Prep Time
4people 10minutes
Cook Time
1.25hours
Servings Prep Time
4people 10minutes
Cook Time
1.25hours
Ingredients
Instructions
  1. In a large pan, cook the bacon over medium heat until brown and crispy, about 7-8 minutes. Remove from heat and set aside. Once cool, crumble the bacon.
  2. Reserve 4 tablespoons of bacon fat, and discard any excess.
  3. Heat 2 tablespoons of the bacon fat in the pan. Add the sliced onion and thyme, cooking over medium-low heat for 25-30 minutes until the onions are soft and turn deep amber in color.
  4. Add the garlic and mushrooms to the pan, and increase the heat to medium. Season to taste with salt and pepper.
  5. Saute for 6-8 minutes until tender. Remove the onion, garlic, and mushroom mixture from the pan, and set aside.
  6. Add the final 2 remaining tablespoons of bacon fat to the pan over medium heat. Add the arborio rice, and saute for 1-2 minutes.
  7. Add the chicken stock, 1/2 cup at a time, stirring often until almost absorbed, and repeat. The rice should absorb just about all 6 cups by the end.
  8. Add the goat cheese and Parmesan cheese to the rice, mixing until melted and well-incorporated. Add the caramelized onions, mushrooms, and bacon to the risotto. Mix well. Season with salt and pepper. Let simmer for 2-3 minutes, until heated through.
  9. Serve hot, and top with additional Parmesan cheese. Eat!
Recipe Notes

Our wine choice: Route Stock Napa Valley Cabernet Sauvignon Route 29 2013. This Napa Cabernet is a delicious medium to full bodied red, with notes of dark fruit and earthy herbs — a perfect wine to pair with this decadent risotto. Cheers!

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 Goat Cheese Risotto with Caramelized Onions and Bacon
This cozy and decadent risotto is a perfect winter recipe, sure to warm you up!
Goat Cheese Risotto with Caramelized Onions and Bacon
Prep Time 10 minutes
Cook Time 1.25 hours
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 1.25 hours
Servings
people
Ingredients
Goat Cheese Risotto with Caramelized Onions and Bacon
Instructions
  1. In a large pan, cook the bacon over medium heat until brown and crispy, about 7-8 minutes. Remove from heat and set aside. Once cool, crumble the bacon.
  2. Reserve 4 tablespoons of bacon fat, and discard any excess.
  3. Heat 2 tablespoons of the bacon fat in the pan. Add the sliced onion and thyme, cooking over medium-low heat for 25-30 minutes until the onions are soft and turn deep amber in color.
  4. Add the garlic and mushrooms to the pan, and increase the heat to medium. Season to taste with salt and pepper.
  5. Saute for 6-8 minutes until tender. Remove the onion, garlic, and mushroom mixture from the pan, and set aside.
  6. Add the final 2 remaining tablespoons of bacon fat to the pan over medium heat. Add the arborio rice, and saute for 1-2 minutes.
  7. Add the chicken stock, 1/2 cup at a time, stirring often until almost absorbed, and repeat. The rice should absorb just about all 6 cups by the end.
  8. Add the goat cheese and Parmesan cheese to the rice, mixing until melted and well-incorporated. Add the caramelized onions, mushrooms, and bacon to the risotto. Mix well. Season with salt and pepper. Let simmer for 2-3 minutes, until heated through.
  9. Serve hot, and top with additional Parmesan cheese. Eat!
Recipe Notes

Our wine choice: Route Stock Napa Valley Cabernet Sauvignon Route 29 2013. This Napa Cabernet is a delicious medium to full bodied red, with notes of dark fruit and earthy herbs -- a perfect wine to pair with this decadent risotto. Cheers!

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