Best Bacon Tomato Risotto Recipes

ITALIAN BACON AND TOMATO RISOTTO

Steps:

• Cook bacon and onions in large skillet on medium heat until bacon is crisp, stirring occasionally; drain.
• Add next 5 ingredients; mix well. Bring to boil. Simmer on low heat 5 min.
• Stir in 3 Tbsp. Parmesan cheese. Remove from heat. Let stand, covered, 5 min. before serving. Sprinkle with remaining cheese.

TOMATO AND BACON RISOTTO WITH GULF SHRIMP

Steps:

• Combine the chicken stock and 6 cups water in a medium saucepan and keep warm over low heat on the back burner.
• Heat a wide-bottomed pan over medium-high heat. Add the bacon and the remaining 2 tablespoons water to the pan. Cook, stirring occasionally, until the water evaporates and the bacon begins to sizzle. When the bacon is well browned and crisp, 8 to 10 minutes, remove from the pan with a slotted spoon and set aside on a paper towel-lined plate to drain.
• Add the onions to the drippings in the pan and saute until tender, 3 to 4 minutes. Stir in the rice and cook 1 minute more. Deglaze the pan with the wine and stir well. Simmer, stirring often, until the all the wine has been absorbed by the rice, about 3 minutes.
• Make the first addition of chicken stock: Ladle enough of the heated stock into the pan to cover the rice completely and season with some salt. Stir it into the rice. Adjust the heat if needed so that the pan remains at a light simmer. Cook, stirring constantly, until the level of chicken stock falls below the surface of the rice. Add more stock so that the rice is once again just covered and season with some salt. Repeat this process until the rice is creamy and tender, 25 to 30 minutes; it should take approximately 4 additions of stock to fully cook the rice.
• When the rice is done add the tomatoes and cook until heated through and they start to break down, 2 to 3 minutes. Once the mixture comes to a bubble, add the shrimp. Stir well to incorporate and continue cooking until the rice is thickened and the shrimp are cooked through, about 3 minutes.
• Remove the pan from the heat and add the butter. Stir vigorously until incorporated, and then add most of the bacon and basil, reserving some for garnish. Stir until incorporated, then spoon immediately into bowls, garnish and serve.

SUN-DRIED TOMATO-BACON RISOTTO

Steps:

• Cook broth and water in saucepan until heated through. Meanwhile, cook and stir bacon in large skillet on medium-high heat 5 min. or until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
• Return bacon to skillet. Add mushrooms; cook 3 min., stirring occasionally. Add rice and dressing; cook 1 min., stirring frequently.
• Stir in half of the broth; cook 5 min. or until most the broth is absorbed, stirring occasionally. Add remaining broth; stir. Cook 10 min. or until rice is tender and almost all the broth is absorbed, stirring occasionally. Remove from heat.
• Sprinkle with cheese and parsley.

EASY SUNDRIED TOMATO AND BACON RISOTTO

Steps:

• Heat the broth and water on the stovetop, keep warm.
• Cook the bacon in a large skillet on medium-high heat about 5 minutes or until crisp, stirring occasionally. Drain the bacon. Add the mushrooms to the skillet, cook 3 minutes stirring occasionally.
• Add the rice and the dressing, stir for 1 minute. Add half the broth mixture. Cook 5 minutes or until most of the liquid is absorbed, stirring occasionally. Add the remaining broth mixture, cook 10 minutes or until rice is tender and almost all of the liquid is absorbed, stirring occasionally.
• Sprinkle with cheese and parsley.

RICH TOMATO AND BACON RISOTTO

Steps:

• Heat the stock and water in a saucepan and allow to simmer gently.
• Heat the olive oil in a large pot.
• Saute the onion and bacon until soft.
• Add the risotto rice and garlic and stir for 1 minut.
• add the crushed tomatos.
• Add the hot stock a cup at a time.
• Stirr in the stock until absorbed and the rice is tender (about 20 minutes).
• Take off the heat and stir in the parmesan cheese and cracked pepper to tast.
• Servce with steak or roast beef, or as a meal in itself.

BACON & TOMATO RISOTTO RECIPE - (4/5)

Steps:

• 1. Combine water & stock & bring to a slow simmer 2. Heat oil in a pot. Saute bacon & onion till soft. Add mushrooms. 3. Add rice & garlic to bacon mixture. Saute for 1 min. Add crushed tomatoes. 4. Add stock 1 cup at a time stirring until stock is absorbed. 5. Continue adding stock until all stock is used & rice is tender. 6. Remove from heat & mix in Parmesan.

ITALIAN BACON AND TOMATO RISOTTO

Steps:

• COOK bacon and onions in large skillet on medium heat until bacon is crisp, stirring occasionally; drain. ADD rice, tomatoes, broth, milk and parsley; mix well. Bring to boil. Reduce heat to low; simmer 5 min. STIR in 3 Tbsp. of the Parmesan cheese. Remove from heat. Let stand, covered, 5 min. before serving. Sprinkle with the remaining 1 Tbsp. cheese. SUBSTITUTE: Switch the ½ cup broth for ½ cup dry white wine.