Caramelized Onion, Bacon & Parmesan Risotto
Serves: 2
Prep time: 5 minutes | Cook time: 40 minutes
Ingredients
30 g butter
150 g onion, thinly sliced
120 g bacon, diced
200 g arborio rice
1 litre chicken or vegetable broth
90–100 g grated Parmesan
5–10 g fresh thyme
3 g salt
1 g black pepper
Method
Caramelise onion in butter (15–20 mins).
Add bacon, cook until crispy. Remove and set aside.
Stir in rice and toast for 2–3 mins.
Add broth 120 ml at a time, stirring until absorbed (about 18–22 mins total).
Stir in Parmesan and thyme, season to taste.
Top with bacon and serve.
Pairs perfectly with trapiche malbec reserve
available from Asda, Coop, Sainsbury’s, Tesco, Ocado
In the glass: Deep violet colour with bright appearance. On the nose, it reveals intense aromas of black fruit — cassis, blueberries and plum skin — complemented by fresh notes that enhance its typicity. On the palate, it is smooth and flavourful, with well-integrated acidity that brings vibrancy. Medium-bodied and well-balanced, with a harmonious and persistent finish.
Why this works with this dish: Fresh and vibrant, Trapiche Pure Malbec balances the richness of the risotto while complementing the smoky bacon and sweet caramelised onions.