Elegant Bacon Rosé Risotto
Make Your Special Occasions Even More Memorable! A Rich and Flavorful Bacon Rosé Risotto Recipe
An incredibly delicious dish that’s a frequent favorite in my kitchen! I’m sharing my ‘Bacon Rosé Risotto’ recipe. With just a few simple ingredients, you can create a restaurant-quality meal right at home. The creamy rosé sauce perfectly complements the savory bacon for an unforgettable taste. Enjoy!
Main Ingredients- 2 tbsp Olive oil
- 1/2 tbsp Minced garlic
- 1/4 Onion, thinly sliced
- 60g Bacon, cut into 1-1.5cm pieces
- 200ml Heavy cream
- 150ml Water
- 150ml Store-bought tomato sauce
- Pinch of black pepper
- 1/2 tbsp Chicken stock (powder or liquid)
- 1 tbsp Grated Parmesan cheese
- 1 bowl (approx. 200g) Cooked rice (warm, or 1 instant rice pack)
- 1 Cherry tomato, halved (for garnish)
- Pinch of Parsley flakes (for garnish)
Cooking Instructions
Step 1
First, prepare the bacon. Cut it into bite-sized pieces, about 1 to 1.5 cm thick. Avoid cutting it too thinly, as it might crumble when cooked. This ensures a pleasant texture in the risotto.
Step 2
Peel and wash the onion, then slice it thinly. Slicing it thinly helps it cook down quickly and contributes to a smoother risotto texture.
Step 3
Now, heat a frying pan over medium heat. Add 2 tablespoons of olive oil and sauté the minced garlic until fragrant, about 30 seconds. Be careful not to burn the garlic, as it can turn bitter.
Step 4
Add the sliced onions to the pan and cook until they become translucent and soft. This process will release the onion’s natural sweetness, enhancing the risotto’s overall flavor profile.
Step 5
Once the onions are tender and have softened, add the prepared bacon to the pan. Cook until the bacon is golden brown and slightly crispy. The rendered bacon fat will add a wonderful savory depth to the dish.
Step 6
Reduce the heat to low and pour in the heavy cream (200ml). Adding the cream while the pan is warm helps it incorporate smoothly without clumping.
Step 7
Next, carefully add the water (150ml). This helps to achieve the perfect creamy consistency for the risotto, preventing it from becoming too thick.
Step 8
Stir in the store-bought tomato sauce (150ml) and mix well with all the other ingredients. Ensure everything is evenly combined to create a beautiful rosé color.
Step 9
Season with a pinch of black pepper to enhance the flavors. Avoid adding too much, as it can overpower the delicate taste of the rosé sauce.
Step 10
Add the chicken stock (1/2 tbsp) for an extra layer of umami. If using powdered stock, dissolve it in a little water first, or add liquid stock directly. Stir well to combine.
Step 11
Generously stir in the grated Parmesan cheese (1 tbsp). The cheese melts into the sauce, adding a rich, nutty flavor that complements the rosé beautifully. Mix until smooth.
Step 12
Finally, add the warm cooked rice (1 bowl, about 200g). Using warm rice helps it absorb the sauce better, resulting in a creamier texture. You can also use one instant rice pack.
Step 13
Continue to stir gently over low heat for about 2-3 minutes. This is crucial to prevent the risotto from sticking to the bottom of the pan and to ensure the rice grains are evenly coated with the sauce, creating a creamy, luscious texture.
Step 14
Once the risotto reaches your desired thick and creamy consistency, remove it from the heat. Serve immediately in a bowl, garnished with the halved cherry tomatoes and a sprinkle of parsley flakes for a visually appealing finish. Enjoy your delicious Bacon Rosé Risotto!
