Best 3 Bacon Apple Risotto Recipes
Indulge in a culinary journey with our tantalizing Bacon Apple Risotto recipe, a harmonious blend of sweet and savory flavors that will delight your palate. This creamy and comforting dish features succulent bacon bits, crisp apple slices, and the nutty goodness of arborio rice, cooked to perfection in a flavorful broth. Garnished with freshly grated Parmesan cheese and a touch of fresh parsley, this risotto promises an unforgettable dining experience.
In addition to the classic Bacon Apple Risotto, we present two other enticing variations that cater to different dietary preferences and culinary desires:
**1. Vegetarian Apple Risotto:** This vibrant and flavorful variation omits the bacon, allowing the natural sweetness of the apples to shine through. It's a delightful option for vegetarians and those seeking a lighter yet satisfying risotto.
**2. Apple and Sausage Risotto:** For those who enjoy a hearty and robust risotto, the Apple and Sausage Risotto is a must-try. Featuring succulent sausage, crisp apples, and creamy arborio rice, this dish delivers a symphony of textures and flavors that will leave you craving more.
Whether you prefer the classic Bacon Apple Risotto, the vibrant Vegetarian Apple Risotto, or the hearty Apple and Sausage Risotto, our recipes guarantee a delicious and memorable culinary adventure.
BACON APPLE RISOTTO
The beauty of this dish is it can be eaten for breakfast, lunch or dinner. A bit of savory, a touch of sweet and the perfect creaminess of the risotto make it a game-changer. Feel free to replace the consomme with chicken or vegetable broth if desired. You can also use white wine instead of red. -Evan Young, Studio City, CA
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Toss apples in 1 tablespoon lemon juice; set aside. In a large saucepan, heat apple juice and consomme over medium-low heat. , In a Dutch oven, melt butter over medium heat. Add onions; saute until softened and translucent, about 10 minutes. Stir in rice. Cook, stirring occasionally, until rice and onions begin to brown, 4-6 minutes., Add wine; cook, stirring, until liquid is almost evaporated, 1-2 minutes. Stir in hot apple juice mixture. Bring to a boil. Reduce heat; simmer, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in apples, salt, pepper and remaining lemon juice; cook until apples are crisp-tender, about 5 minutes., Sprinkle with bacon and Parmesan cheese.
Nutrition Facts : Calories 365 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 775mg sodium, Carbohydrate 61g carbohydrate (16g sugars, Fiber 3g fiber), Protein 10g protein.
DUCK AND APPLE RISOTTO WITH BACON, SAGE, AND FOREST MUSHROOMS
Steps:
- 1. Preheat oven to 250 degrees. In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Set aside. 2. Liberally season duck breasts with salt and pepper, rubbing seasoning into the skin and flesh with your fingers. Add duck to skillet, skin-side down, and cook until skin is crisp, about 5 minutes. (The duck breasts should render all the fat you need to cook the rest of this recipe.) Flip duck breasts and cook 2 minutes more. Move duck to a baking sheet and keep warm in oven. Leave duck fat in skillet. 3. Add mushrooms and onions to skillet and cook, stirring occasionally, until softened, about 5 minutes. Add rice and cook, stirring, until rice is glossy, about 2 minutes. Add cider and cook, stirring, until most of liquid has evaporated, about 8 minutes. Pour ½ cup chicken stock into rice and cook, stirring, until liquid has almost entirely evaporated. Repeat with another ½ cup stock. Add apples and minced sage. Add another cup stock and cook, stirring, until liquid has almost evaporated. Repeat this step, stirring continuously, until rice is tender but not soft, about 30 minutes. Off heat, taste and adjust seasoning. 4. Remove duck from oven and cut breasts against the grain into ½-inch-thick slices. Serve risotto in a wide, shallow bowl with a fan of duck slices on the side and bacon crumbled over top. Garnish with a sage sprig and drizzle with cider syrup, if using.
DUCK AND APPLE RISOTTO WITH BACON, SAGE AND FOREST MUSHROOMS
Steps:
- 1. Preheat oven to 250 degrees. In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Set aside. 2. Liberally season duck breasts with salt and pepper, rubbing seasoning into the skin and flesh with your fingers. Add duck to skillet, skin-side down, and cook until skin is crisp, about 5 minutes. (The duck breasts should render all the fat you need to cook the rest of this recipe.) Flip duck breasts and cook 2 minutes more. Move duck to a baking sheet and keep warm in oven. Leave duck fat in skillet. 3. Add mushrooms and onions to skillet and cook, stirring occasionally, until softened, about 5 minutes. Add rice and cook, stirring, until rice is glossy, about 2 minutes. Add cider and cook, stirring, until most of liquid has evaporated, about 8 minutes. Pour ½ cup chicken stock into rice and cook, stirring, until liquid has almost entirely evaporated. Repeat with another ½ cup stock. Add apples and minced sage. Add another cup stock and cook, stirring, until liquid has almost evaporated. Repeat this step, stirring continuously, until rice is tender but not soft, about 30 minutes. Off heat, taste and adjust seasoning. 4. Remove duck from oven and cut breasts against the grain into ½-inch-thick slices. Serve risotto in a wide, shallow bowl with a fan of duck slices on the side and bacon crumbled over top. Garnish with a sage sprig and drizzle with cider syrup, if using.
Tips:
- Use high-quality ingredients. This means using fresh, flavorful produce, creamy Arborio rice, and crispy, flavorful bacon. Good ingredients will make a big difference in the final dish.
- Cook the bacon until it's crispy. This will give the risotto a smoky, bacon-y flavor. If you don't like crispy bacon, you can cook it until it's just cooked through.
- Use a good quality white wine. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, will add a bright acidity to the risotto. Avoid using a sweet wine, as it will make the risotto too sweet.
- Don't overcook the rice. Arborio rice should be cooked until it's al dente, with a slight bite to it. If you overcook the rice, it will become mushy and lose its flavor.
- Add the cheese and butter at the end of cooking. This will help to create a creamy, rich sauce.
- Serve the risotto immediately. Risotto is best served hot and fresh from the pan.
Conclusion:
Bacon apple risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its creamy texture, smoky bacon flavor, and sweet apple pieces, this risotto is sure to please everyone at the table. So next time you're looking for a new and exciting risotto recipe, give this one a try. You won't be disappointed!
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