Best 3 Bacon Apple Risotto Recipes

Welcome to the culinary adventure of crafting the perfect bacon apple risotto, a dish that harmoniously blends sweet, savory, and smoky flavors. This classic Italian dish takes on a delightful twist with the addition of crisp bacon and the vibrant sweetness of apples. Get ready to tantalize your taste buds as we embark on a journey to discover the best recipe for this irresistible dish.

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BACON APPLE RISOTTO

Bacon Apple Risotto image

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

Ingredients

3 medium Fuji apples, cut into 1/2-inch dice
3 tablespoons lemon juice, divided
2-1/2 cups unsweetened apple juice
2 cups condensed beef consomme, undiluted
2 tablespoons butter
2 large yellow onions, cut into 1/2-inch dice
2 cups uncooked arborio rice
3/4 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
8 bacon strips, cooked and roughly chopped
Grated Parmesan cheese

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

DUCK AND APPLE RISOTTO WITH BACON, SAGE, AND FOREST MUSHROOMS image

Categories Duck Dinner

Yield 6-8 people

Number Of Ingredients 11

Ingredients

¼ pound sliced bacon
Salt and freshly ground black pepper
2 large (1-pound) duck breasts
4 cups fresh wild mushrooms
1 large onion, diced
2 cups arborio or carnaroli rice
1 cup dry cider
6 cups good chicken stock
2 large apples, cored and diced
15 fresh sage leaves, minced, plus whole sprigs, for garnish
Cider syrup, for garnish (optional)

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

DUCK AND APPLE RISOTTO WITH BACON, SAGE AND FOREST MUSHROOMS image

Categories Duck Braise Dinner Lunch Apple

Yield 6-8

Number Of Ingredients 11

Ingredients

¼ pound sliced bacon
Salt and freshly ground black pepper
2 large (1-pound) duck breasts
4 cups fresh wild mushrooms
1 large onion, diced
2 cups arborio or carnaroli rice
1 cup dry cider
6 cups good chicken stock
2 large apples, cored and diced
15 fresh sage leaves, minced, plus whole sprigs, for garnish
Cider syrup, for garnish (optional)

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:

To achieve the perfect risotto texture, it's essential to use high-quality Arborio rice, known for its ability to absorb liquid and create a creamy consistency.
To enhance the flavor depth of the risotto, use homemade chicken or vegetable broth instead of water. The rich broth adds an extra layer of savory goodness to the dish.
Don't overcrowd the pan when cooking the bacon. Overcrowding prevents the bacon from crisping properly and results in soggy pieces.
When adding the rice to the pan, make sure it is hot enough to sizzle. This helps seal the rice grains and prevents them from becoming mushy.
Stir the risotto frequently while cooking. This helps distribute the heat evenly and prevents the rice from sticking to the pan or burning.
Add the liquid gradually, one ladle at a time, and let it absorb before adding more. This technique ensures that the rice cooks evenly and develops a creamy texture.
Don't rush the cooking process. Risotto takes time to cook properly and develop its signature creamy texture. Be patient and allow the rice to simmer gently until it reaches the desired consistency.
Finish the risotto with a generous helping of freshly grated Parmesan cheese. The cheese adds a nutty, salty flavor that complements the other ingredients perfectly.

Conclusion:

Bacon Apple Risotto is a delightful dish that combines the sweet crunch of apples with the savory smokiness of bacon, creating a harmonious balance of flavors. The Arborio rice absorbs the flavorful broth and cheese, resulting in a creamy and indulgent texture. This dish is perfect for a special occasion dinner or a cozy meal on a chilly evening. With its vibrant colors and enticing aroma, Bacon Apple Risotto is sure to impress your taste buds and leave you craving more.