To make risotto, onions are typically sautéed until translucent before being cooked with raw rice. Here the onions are browned, then stirred into the finished risotto to keep their flavor distinct.Plus: More Appetizer Recipes and Tips
The recipe can be prepared through Step 2 up to 4 hours ahead.
This risotto is adapted from a recipe in Open House Cookbook, by Rachel Bay.
This creamy, slightly sweet risotto with smoky, salty bacon pairs best with whites that feature a touch of sweetness and reds that push their fruit ahead of their tannins. Joshua Wesson recommends a Riesling from Germany or a Grenache-Shiraz from Australia's Barossa Valley.