Caramelized Onion Risotto With Corn And Bacon Recipes

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BACON AND ONION RISOTTO



Bacon and Onion Risotto image

Provided by Food Network

Yield Serves 4

Number Of Ingredients 8

1/4 stick butter
4 oz. bacon, chopped
1 large onion, chopped
2 cups Vialone nano rice (or Carnaroli or Arborio)
2/3 cup full-bodied dry red wine
4 cups rich meat stock
Generous 1/2 cup freshly grated Parmesan
Black pepper

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.

CARAMELIZED ONION RISOTTO WITH BACON AND PARMESAN



Caramelized Onion Risotto With Bacon and Parmesan image

Make and share this Caramelized Onion Risotto With Bacon and Parmesan recipe from Food.com.

Provided by Chef Whiskers

Categories     Low Cholesterol

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1/2 lb thick cut bacon, diced
2 onions, quartered and sliced
2 garlic cloves, minced
2 quarts chicken broth
1 cup parmesan cheese, grated
1/2 teaspoon dried thyme
2 cups arborio rice
1 tablespoon cooking oil
salt and pepper

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.

Nutrition Facts : Calories 858.3, Fat 39.5, SaturatedFat 14.2, Cholesterol 60.6, Sodium 2351.4, Carbohydrate 88.1, Fiber 3.8, Sugar 4, Protein 33.3

ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS



Roasted Chicken with Risotto and Caramelized Onions image

Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.

Provided by Michele O'Sullivan

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 10

4 tablespoons olive oil, divided
1 onion, chopped
¼ cup balsamic vinegar
1 ½ cups uncooked Arborio rice
¼ cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme

Steps:

  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
  • Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
  • Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

Nutrition Facts : Calories 774 calories, Carbohydrate 77.3 g, Cholesterol 72.2 mg, Fat 29.1 g, Fiber 1.6 g, Protein 44.8 g, SaturatedFat 8.3 g, Sodium 2840.1 mg, Sugar 4.7 g

CARAMELIZED ONION RISOTTO WITH CORN AND BACON



Caramelized Onion Risotto With Corn and Bacon image

Make and share this Caramelized Onion Risotto With Corn and Bacon recipe from Food.com.

Provided by lazyme

Categories     Rice

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

3 ears corn, silk discarded, husks left on
7 tablespoons butter, unsalted
3 large sweet onions, thinly sliced
4 ounces thick slab bacon, 2x1/4-inch strips
8 cups chicken broth
1 medium onion, coarsely chopped
1 small carrot, coarsely chopped
1 small celery rib, coarsely chopped
2 cups arborio rice
1 cup dry white wine
1/4 cup parmesan cheese, grated
salt and pepper
fresh chervil, for garnish

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.

Nutrition Facts : Calories 483, Fat 19.8, SaturatedFat 9.6, Cholesterol 39.1, Sodium 1012.4, Carbohydrate 58, Fiber 3.9, Sugar 6.3, Protein 13.5

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