Ingredients
🛒 Ingredients
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- 1 1/2 cups Arborio rice
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- 5 cups warm chicken broth
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- 6 slices bacon, diced
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- 1 can artichoke hearts, drained and sliced
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- 1 small onion, finely diced
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- 3 garlic cloves, minced
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- 1/2 cup dry white wine
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- 1/2 cup grated Parmesan cheese
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- 2 tablespoons butter
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- 2 tablespoons olive oil
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- Sea salt and black pepper, to taste
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- Fresh parsley or extra Parmesan for garnish
Instructions
Place the diced bacon into a large skillet or Dutch oven over medium heat. Cook until the bacon becomes deeply golden with crispy edges.
Remove the bacon with a slotted spoon and set aside, leaving some bacon fat in the pan for extra flavor.
💡 Quick Tip:
Saving a little bacon for garnish later creates the best crispy texture contrast on top of the creamy risotto.
IMAGE PLACEMENT: Bacon risotto close-up image
ALT TEXT:
Crispy bacon cooking for creamy risotto with artichokes and Parmesan cheese.
Add the diced onion to the bacon fat and cook until soft and translucent. Stir in the garlic and cook for about 30 seconds until fragrant.
💡 Quick Tip:
Garlic cooks quickly, so stir constantly during this step to prevent bitterness.
Add the Arborio rice to the pan and stir for 1–2 minutes until lightly coated and slightly translucent around the edges.
Pour in the white wine and stir until mostly absorbed.
💡 Quick Tip:
Toasting the rice first helps create authentic restaurant-style risotto texture and deeper flavor.
Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
Continue until the rice becomes creamy, tender, and silky, about 25–30 minutes.
If the risotto starts looking dry before the rice becomes tender, simply add a little extra warm broth. Risotto should stay creamy and fluid throughout cooking.
💡 Quick Tip:
Warm broth keeps the risotto cooking evenly and helps maintain a smooth creamy consistency.
Stir in the sliced artichokes, crispy bacon, butter, and Parmesan cheese until fully combined and creamy.
Season with sea salt and black pepper to taste.
💡 Quick Tip:
Risotto should slowly spread across the plate instead of sitting stiff like regular rice.
IMAGE PLACEMENT: Main plated risotto image
ALT TEXT:
Creamy risotto with artichokes and crispy bacon served on a rustic plate with Parmesan cheese.
Notes
Ingredient Notes
Arborio Rice
Arborio rice is essential for authentic risotto because its starch creates the creamy texture risotto is famous for.
Artichoke Hearts
Canned artichokes work beautifully and make this recipe much easier for weeknight cooking.
Bacon
Thicker-cut bacon adds the best crispy texture and smoky flavor.
Parmesan Cheese
Freshly grated Parmesan melts smoother and creates a silkier risotto than pre-shredded cheese.