Recipes and Cooking Risotto with Caramelized Onions, Bacon, and Mushrooms Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 25 mins Bake Time: 4 mins Total Time: 55 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 1 cup chopped onion (1 large) 4 slices bacon, chopped 6 ounce fresh cremini mushrooms or assorted fresh mushrooms, thinly sliced (2-1/3 cups) Salt ⅔ cup dry Marsala 1 ½ cup arborio rice 5 cup homemade chicken stock or reduced-sodium chicken broth ½ cup freshly grated Parmigiano-Reggiano cheese 2 tablespoon unsalted butter Ground black pepper 1 recipe Parmesan Crisps Parmesan Crisps 1 ½ cup coarsely grated Parmigiano-Reggiano cheese ½ teaspoon chopped fresh thyme ¼ teaspoon coarsely ground black pepper Directions In large deep skillet heat oil over medium-low heat. Add onion and bacon; cook about 6 minutes or until onion is tender and bacon just begins to crisp. Stir in mushrooms and 1/4 teaspoon salt; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Carefully stir in 1/3 cup of the Marsala. Cook and stir about 3 minutes or until liquid is absorbed. Stir in rice. Cook and stir over medium heat for 2 to 3 minutes or until rice begins to brown. Stir in the remaining 1/3 cup Marsala. Cook and stir until liquid is absorbed. Meanwhile, in a large saucepan bring chicken stock to boiling; reduce heat and simmer. Slowly add 1/2 cup of the hot stock to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the hot stock to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add the remaining hot stock, 1/2 cup at at time, stirring constantly until the broth has been absorbed. (This should take 25 to 30 minutes total.) Stir in cheese and butter. Season to taste with pepper. Serve with Parmesan Crisps. Parmesan Crisps Preheat oven to 375°F. Line baking sheets with parchment paper. In a small bowl combine cheese, thyme, and pepper. Place 1 heaping tablespoon portions of cheese mixture on prepared baking sheets, about 4 inches apart. Pat into a 5- to 6-inch circle. Bake for 4 to 6 minutes or until bubbly and lightly golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper. (Store in an airtight container for up to 24 hours or freeze for up to 1 month.) Rate it Print Nutrition Facts (per serving) 524 Calories 27g Fat 43g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 524 % Daily Value * Total Fat 27g 35% Saturated Fat 11g 55% Cholesterol 48mg 16% Sodium 1311mg 57% Total Carbohydrate 43g 16% Total Sugars 2g Protein 20g Vitamin C 3mg 15% Calcium 363.5mg 28% Iron 1.4mg 8% Potassium 420mg 9% Folate, total 20.2mcg Vitamin B-12 0.8mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.