Risotto with Caramelized Onions, Bacon, and Mushrooms

Prep Time:
30 mins
Cook Time:
25 mins
Bake Time:
4 mins
Total Time:
55 mins


  • 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

  • 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


  1. 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.

  2. 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.)

  3. Stir in cheese and butter. Season to taste with pepper. Serve with Parmesan Crisps.

Parmesan Crisps

  1. Preheat oven to 375°F. Line baking sheets with parchment paper. In a small bowl combine cheese, thyme, and pepper.

  2. 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.)

Nutrition Facts (per serving)

524 Calories
27g Fat
43g Carbs
20g Protein
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.

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