Bacon – Risotto

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Side Dish
Cuisine	European
Servings (Default: 3)

Ingredients

150 g bacon, smoked (cut into very small cubes)
1 tablespoon butter
1 medium onion (s), finely chopped
250 g rice (risotto)
750 ml meat stock, approx.
2 dl cream
100 g parmesan, freshly rated
1 tablespoon chives, finely chopped

Instructions

Let the butter warm up in a pan. Add the bacon cubes, fry. Reduce the heat, add the onions, sauté. Add the rice and cook until translucent while stirring. Deglaze with a little bouillon, allow to reduce. Gradually add a little bouillon, cook on a low heat until al dente, stirring frequently.
Pour in the cream, fold in the parmesan and let it get a little hot again.
Arrange and sprinkle with chives.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.