French Onion and Bacon Risotto

Ingredients

5

tablespoons butter

3

medium onions, thinly sliced (3 cups)

1

carton (32 oz)  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)

Steps

• 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.
• 2

  Meanwhile, in 2-quart saucepan, heat broth over medium heat until hot. Reduce heat to low; keep hot while cooking rice.
• 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.
• 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.
• 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.