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- Prep 50 min
- Total 50 min
- Servings 4
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(Video) Bacon & French Onion Risotto with Brie
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by: Tablespoon Kitchens
Updated Nov 5, 2018
Ingredients
- 5 tablespoons butter
- 3 medium onions, thinly sliced (3 cups)
- 1 carton (32 oz) Progresso™ beef flavored broth
- 1 1/2 cups uncooked arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 6 slices bacon, crisply cooked, crumbled (1/2 cup)
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Steps
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1
In 12-inch skillet, heat 2 tablespoons of the butter over high heat. Add onions; cook 5 to 7 minutes, stirring frequently, until tender. Reduce heat to medium; cook 15 to 20 minutes, stirring occasionally, until onions are deeply browned. Transfer onions to bowl.
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2
Meanwhile, in 2-quart saucepan, heat broth over medium heat until hot. Reduce heat to low; keep hot while cooking rice.
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3
In 4-quart saucepan, heat 1 tablespoon of the butter over medium-high heat. Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook 1 to 2 minutes, stirring constantly, until wine is absorbed.
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4
Reduce heat to medium. Stir in 1 1/2 cups of the hot broth mixture; cook uncovered 5 to 7 minutes, stirring frequently, until broth is absorbed. Stir in another 1 1/2 cups of the broth mixture; cook uncovered 5 to 7 minutes longer, stirring frequently, until broth is absorbed.
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5
Stir in remaining 1 cup broth. Cook 5 to 7 minutes, stirring frequently, until rice is just tender. Stir in caramelized onions, Parmesan cheese, 1/4 cup of the cooked bacon and remaining 2 tablespoons butter. Stir vigorously until rice is creamy. Serve immediately, garnished with remaining 1/4 cup bacon. Serve with more Parmesan cheese, if desired.
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Expert Tips
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tip 1
Heating the broth helps the rice cook evenly in a short amount of time. -
tip 2
Arborio rice is a high-starch, short-grained Italian rice often used for making risotto. Find it in the rice and beans aisle of the grocery store.
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Nutrition Information
570 Calories, 23g Total Fat, 17g Protein, 72g Total Carbohydrate, 5g Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 570
- Calories from Fat
- 210
- Total Fat
- 23g
- 35%
- Saturated Fat
- 13g
- 65%
- Trans Fat
- 1/2g
- Cholesterol
- 60mg
- 20%
- Sodium
- 1370mg
- 57%
- Potassium
- 280mg
- 8%
- Total Carbohydrate
- 72g
- 24%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 5g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 6%
- 6%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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FAQs
What is the trick to risotto? ›
- Use high quality ingredients. High-quality ingredients are the foundation of good results. ...
- Use the right rice in the right pan. ...
- Use warm stock. ...
- Stir, stir, stir. ...
- Don't be stingy with butter or Parmesan.
As a general rule, 60g per person is perfect for a starter, light meal, or if you've bulked out the dish with other ingredients. For more generous portions, go with 75g each. Whatever type of risotto you're making, use piping hot stock – it means the grains will start to soften and cook straight away.
What to add to risotto to make it taste better? ›- Roasted Shrimp. Not only does a pile of roasted shrimp add a touch of fanciness to risotto, but it's also the ultimate last-minute addition, since it takes no more than a few minutes to cook. ...
- Beans. ...
- Crispy Chicken Thighs. ...
- Cooked Sausage. ...
- Fried or Poached Eggs. ...
- Ricotta. ...
- Seared Scallops.
Agitating the rice is important, because risotto's creaminess comes from the starch generated when grains of rice rub against each other. So stir it often, but feel free to give your arms (and the rice) a break. If you dump in the stock all at once, you're just boiling rice.
Should you put cheese on risotto? ›Risotto is most traditionally made with Parmesan cheese, which is stirred in right at the very end of cooking to not only boost the rice's creaminess but als0 lend its signature salty, nutty flavor to the dish.
How much risotto do I need for 2 people? ›Risotto for two people: ¾ cup of rice, at least 2 ¼ cups of broth. Risotto for four people: 1.5 cups of rice, at least 4.5 cups of broth or a little over 1 liter. Risotto for six people: 2.5 cups of rice, 7.5 cups of broth, almost 2 liters.
How much rice is enough for 4 adults? ›How much rice do I need for 4 adults? As a side dish for 4 people, you will need 2 cups of cooked rice, which is roughly 3/4 cup of uncooked rice. As a main dish, you will need 4 cups of cooked rice, which is about 1 1/4 cups of uncooked rice.
How much rice is enough for 2 adults? ›One cup of dry rice will make enough cooked rice for two to three adult servings. (Or two adults and two small children.) The cool thing about this recipe is it is proportional. Always use one part rice to two parts water.
Why is my risotto tasteless? ›If it's not creamy, then you will have a flavorless risotto that is not up to par. You must use the proper ingredients when making a risotto. Sticking with the classic combination of olive oil, onions, white wine, chicken stock, Arborio rice, butter and Parmesan cheese guarantees that your risotto tastes spectacular.
Should you use broth or stock for risotto? ›You can use lobster stock for a lobster risotto or mushroom stock for a mushroom risotto, but don't blindly use chicken stock or vegetable stock for every risotto you make. The rice has its own subtle flavor, which shouldn't be masked by a concentrated stock.
Should you put butter in risotto? ›
According to Salvatore, it all depends on the ingredients. The chef prefers oil over butter (and oil works particularly well with seafood risottos), but butter is better for vegetable-based dishes like Rampoldi's black truffle with mushroom or mixed vegetable and ginger risotto.
How does Hell's Kitchen make their risotto? ›"You take the arborio rice and you blanch it (scald it in boiling water for a short time) as if you're blanching pasta," he says. "Boil salted water, throw in the rice, boil it for nine minutes, strain it and throw it on a sheet pan. It's 90% cooked, so all you're doing is just picking it up.
Why do you add vinegar to risotto? ›White wine vinegar gives the risotto a bit of a lighter taste.
What is the most popular risotto in Italy? ›The most famous risotto recipe is risotto alla Milanese, a special risotto flavored with saffron. Also, risotto with truffles or made with red Barolo wine are very usual recipes, together with the typical seafood risotto from Venice.
Do you put butter or cream in risotto? ›As far as most chefs are concerned, butter is KING! Once the rice is sautéed and coated evenly, add hot stock or water that is simmering in a separate pot, one ladle at a time.
Do you cook risotto with lid on or off? ›Making risotto is different from other ways of cooking rice. Risotto cooks without a cover, so instead of steaming, it simmers until the liquid fully absorbs and the rice is al dente.
What liquid can you add to risotto? ›The Liquid: The stock or broth is a personal choice. If you want to make this risotto vegetarian use vegetable stock. I prefer chicken stock because it adds more flavor.
Are you supposed to put heavy cream in risotto? ›Yes, the foundational creaminess of well-made risotto should come from the starches that the grains release slowly over the cooking process—but a bit of actual cream doesn't hurt, either. Make sure to season the risotto with salt after you've added the whipped cream.
Do you use butter or olive oil for risotto? ›In special way if you want a creamy risotto and if you want to follow the traditional recipe. So the first move is to toast rice with butter. Add a little of extra virgin olive oil if you like but don't cook it without butter. The only exception is the seafood risotto, which prefers extra virgin olive oil only.
Is risotto supposed to be soft or crunchy? ›Cooked risotto should be al dente — that is, fully cooked, yet still somewhat firm to the bite. If you prefer a softer, soupier risotto, simply add an extra one-half to one cup of liquid.
How much does 1 cup of risotto make? ›
One cup of rice combined with 3 (or slightly more) cups of stock will make 4 servings of risotto. A saucepan or tall-sided heavy pot or skillet.
How many cups of risotto do I need for 8 people? ›For 6 servings: You will need 2.5 cups of rice and 7.5 cups of broth. For 8 servings: You will need 4 cups of rice and 10 cups of broth.
How many cups of rice do I need for 4 people? ›One (1) cup raw rice yields 3 ½ cups cooked rice, or enough for 3 light eaters. To be sure you have enough rice, prepare 1 ½ cups raw rice for 3 or 4 people and 2 cups raw rice for 4 to 6 people.
What is the 10 5 5 rule rice? ›Finally, Cho uses the “10-5-5 rule.” That means bringing the rice to medium-high heat for 10 minutes, followed by low heat for 5 minutes, then he turns the heat off to let the rice steam for 5 minutes. And your perfect rice is complete!
How much rice do I need for 3 servings? ›1 cup uncooked rice = 3 cups (packed) cooked rice. It is enough for 3 normal servings, or 4 smaller servings. Don't have to use measuring cups – you can use anything to measure the rice and water as long as you use the same ratio.
Is 2 cups of rice enough for 8 people? ›As a general rule, for a main course option, one cup of uncooked rice will yield about three cups of cooked rice, which would be enough for 8 people. If you're looking for a bigger portion, you might want to look at 1. 5 to 2 cups of uncooked rice per person, which would provide enough for 8 people without leftovers.
How many servings does 2 cups of dry rice make? ›One serving of cooked rice is one half cup, which is made from one quarter cup of dry rice. So two cups of dry rice would make 8 servings of cooked rice.
How much rice do you need for 1 serving? ›The proper portion size for one serving of rice is 1/2-cup cooked, which is about the size of a cupcake wrapper.
How much rice does 1 cup make? ›One cup of uncooked rice will yield approximately three cups cooked.
How do you fix bland risotto? ›Add some salt. Truly! Even after you stir in the butter, Parmesan cheese, lemon juice, and zest, the risotto will taste bland. Add in some salt.
Why is risotto so difficult? ›
Risotto could be difficult the first times, only because you don't know all the process yet. The first, fundamental process, is toasting the rice. You need butter (never oil, it is not our tradition). You have to put the rice into hot butter and let the rice cook (moving it) until it comes to a light brown.
How do you know when to add more liquid to a risotto? ›Never let your risotto get dry! There should always be a small amount of liquid left in the pot. To tell if your risotto is ready for more stock during la cottura, run your wooden spoon across the bottom of the pot. If there's little to no liquid, it's time to add more.
Why do you add warm stock to risotto instead of cold? ›1. Always use warm stock. Warming the broth before adding it to the warm rice coaxes more starch out of each grain of rice and helps prevent it from overcooking. Cool broth takes longer to warm up in the risotto pan and may shock the grain into holding onto its starches while the rice itself continues to cook.
What happens if you add cold stock to risotto? ›Don't add cold stock to your risotto. If you add cold stock to your rice, the stock won't cook through. Hot stock makes it so much easier to achieve that creamy and rich texture that we all love. Add your stock to a pot and bring it to a boil while you're preparing your risotto.
Do Italians put butter in risotto? ›Once ready, the rice should be removed from the heat and stirred with a knob of cold butter and parmesan cheese. This is considered the 'mantecatura' phase, an Italian word referring to the process of 'creaming' butter and cheese with the risotto in this case.
How do chefs cook risotto so quickly? ›The key is to spread the rice out into a thin, uniform layer so that it cools rapidly and evenly. Giving it a few gentle stirs as it starts to cool can hasten the process. *If you're cooking your risotto in a pressure cooker, just cut the cooking time down by about 25%, and leave out the last spoonful of liquid.
How do chefs make risotto quickly? ›The key is to spread the rice out into a thin, uniform layer so that it cools rapidly and evenly. Giving it a few gentle stirs as it starts to cool can hasten the process. *If you're cooking your risotto in a pressure cooker, just cut the cooking time down by about 25%, and leave out the last spoonful of liquid.
How does risotto get its creamy consistency? ›The smoothness of risotto comes from the way it's cooked: slowly adding liquid to coax the starches from the grain for a creamy texture while the core of the rice kernel stays al dente. To achieve this texture, the rice used must be a plump, short-grain rice with a high starch content.
What is the perfect risotto texture? ›Cooked risotto should be al dente — that is, fully cooked, yet still somewhat firm to the bite. If you prefer a softer, soupier risotto, simply add an extra one-half to one cup of liquid.
Do you have to stir risotto constantly? ›Don't stir the risotto pot (too much)
Stirring a risotto is the best way to get that signature creaminess, but according to Bon Appétit, over-stirring can also incorporate too much air and too much friction into the risotto, resulting in too much starch activation and a gluey consistency.
Is risotto just mushy rice? ›
Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice such Italian Arborio, Carnaroli, or Vialone Nano rice. This special kind of rice can absorb quite a bit of liquid without becoming mushy.
Do you cook risotto on high or low heat? ›Cook your risotto on a low, simmering heat and add the stock gradually, one ladle at a time. This gives the rice time to fully absorb the liquid and flavours. Rushing your risotto will only ruin its texture. It's well worth the wait – rather than risking undercooked rice.
Should risotto be cooked covered or uncovered? ›Because risotto is cooked uncovered on the stovetop, a lot of liquid evaporates. Plan on about three times as much liquid as rice. And that liquid should be stock of some sort. Chicken stock is the staple, but use whatever stock you prefer — beef, vegetable, seafood.
Can you overcook risotto rice? ›One of the most surefire ways to ruin risotto is by overcooking it. Like pasta, the rice should be al dente—just cooked with a little bite to it. If you can mold your risotto into a shape, you've cooked it too long.
Why is my risotto sloppy? ›The texture relies on the amount of chicken stock the rice soaks up. If you add too much chicken stock at a time and don't allow the rice to completely absorb the liquid, then you will have a runny mess -- think of oatmeal with a lot of milk poured over it.
How much liquid do you put in risotto? ›What is this? Servings: When it comes to servings, a good rule of thumb with risotto is a ratio of 3:1. That would be 3 cups liquid for 1 cup of rice. If you use this rule the risotto will be perfect every time because once all the liquid is absorbed this is the indication that the rice is done.
Should risotto have a crunch? ›If your risotto is crunchy, you are doing something wrong. Risotto is a northern Italian rice dish cooked in a broth and is supposed to have a creamy consistency ( I'd say,because You are either cooking/eating It,wrong. Risotto should NOT be “crunchy”.