• 1/2 lb bacon, diced
  • 2 Tbsp J.Olive Co. Extra Virgin Olive Oil
  • 5 cups chicken stock
  • 1/2 onion, diced
  • 1 1/2 cups Arborio rice
  • 4 Tbsp butter
  • 1/4 cup grated Parmesan cheese
  • salt and black pepper to taste


  • Cook and stir the diced bacon in a large skillet over medium heat until browned. Drain the bacon and reserve.
  • Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
  • Heat 2 Tbsp butter, heavy-bottomed saucepan over medium-high heat.
  • Add the onion; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes.
  • Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes.
  • Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy.
  • Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all.
  • When finished, the rice should be tender, yet slightly firm. Remove the risotto from the heat and stir in the remaining 2 Tbsp of butter and garlic infused olive oil, the Parmesan cheese, and the reserved bacon.
  • Season to taste with salt and pepper before serving.
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