Oh risotto, how I love thee! When Cassie at Cassie Craves posted this recipe I knew I needed to make it as soon as possible. It was everything I imagined it to be and more. Am I raving too much? Just make it.
1/2 pound bacon (chopped)
2 tbsp butter
1 large onion (sliced into thin rings)
Salt and pepper to taste
1 tbsp olive oil
3 cloves garlic (minced)
1 1/4 cups arborio rice
1/4 cup dry white wine
6 cups low sodium chicken broth
1 6-ounce bag baby spinach (chopped)
1/2 cup grated Parmesan cheese
Cook bacon in a large pan until the bacon is crispy. Remove from pan leaving 2 tablespoons of the bacon grease. Add the butter to the pan and saute the onions over low heat for 20 to 30 minutes or until nicely caramelized. Remove the onions from the pan and cool. Heat the chicken broth in a pot over low heat. Pour the olive oil into the pan and add the garlic, saute for 30 seconds then add the arborio rice. Stir to coat and allow to cook for 2 minutes. Add in the wine and cook until absorbed. Once the wine is absorbed add the chicken broth, one ladle at a time letting each ladleful absorb in between. Chop the caramelized onions and stir them in along with the spinach and half of bacon before adding the last ladle of chicken broth. Turn heat off and stir in the 1/3 cup of parmesan cheese. While serving top with the remaining parmesan cheese and bacon.