4 strips Daily’s Black Pepper Thick Cut Bacon, roughly chopped
3 cups Chicken broth
1 Tbsp. Olive oil
2 Shallots, diced
1 Tbsp. Garlic, minced
1 cup Arborio rice
4 Tbsp. Caramelized onion, chopped
1/3 cup Parmesan, finely grated
1 Tbsp. Butter, unsalted
Salt and pepper, to taste
Heat a large sauté pan over medium heat.
Add the olive oil and bacon, and cook the chopped bacon until crispy.
Remove the cooked bacon pieces from the pan, and transfer onto a plate. Turn the heat of the pan to medium-low.
Add shallots and a pinch of salt, and sauté until golden brown.
Mix in the garlic. Stir for about one minute until the garlic is fully incorporated.
Add rice, and stir to coat in the oil, garlic, and shallots. Cook rice for about 2-3 minutes, until only a white dot remains in the middle of each grain.
Pour in white wine, and allow the alcohol to cook out of the wine as it absorbs into the rice, about 2-3 minutes. Once the wine has been absorbed, add the chicken broth to the pan.
Stir continuously (for about 20-25 minutes).
Gently stir in the caramelized onions and Daily’s bacon.
Remove the risotto from the heat. Stir in parmesan, butter, salt, pepper, and chives.