Ingredients
Scale
- 2 tablespoons olive oil, divided
- 8 ounces beef turkey bacon, diced
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/4 cup apple cider vinegar (or non-alcoholic white apple cider vinegar)
- 6 cups low-sodium beef broth, warmed
- 1/2 cup grated aged Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for 25-30 minutes, or until deeply golden brown and caramelized. Remove the onions from the pot and set aside.
- Add the diced beef turkey bacon to the same pot and cook over medium heat until crispy. Remove the crispy beef turkey bacon with a slotted spoon, leaving about 1 tablespoon of the rendered fat in the pot. Set the beef turkey bacon aside.
- Add the remaining 1 tablespoon of olive oil (if needed) to the pot with the reserved beef turkey bacon fat. Add the minced garlic and cook for 1 minute until fragrant. Add the Arborio rice and toast, stirring constantly, for 2-3 minutes until the edges of the grains are translucent.
- Pour in the apple cider vinegar (or non-alcoholic white apple cider vinegar) and stir, scraping up any browned bits from the bottom of the pot, until the liquid has almost completely evaporated.
- Begin adding the warm beef broth, one ladleful at a time (about 1/2 cup), stirring constantly until almost all the liquid has been absorbed before adding the next ladleful. Continue this process for 18-22 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center).
- Stir in the caramelized onions, crispy beef turkey bacon, grated Parmesan cheese, and unsalted butter. Mix well until the butter has melted and the risotto is wonderfully creamy. Season with salt and freshly ground black pepper to taste. You may not need much salt due to the beef turkey bacon and cheese.
- Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley, if desired.
Notes
For the creamiest risotto, ensure your broth is warm before adding it, as cold broth can shock the rice and prevent proper absorption. Don’t rush the onion caramelization; patience yields the best flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though risotto is best enjoyed fresh.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Sautéing and Stirring
- Cuisine: Italian-Inspired Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg