Four Cheese Risotto with Bacon & Caramelized Onions

In a large skillet, cook and brown bacon slices. Remove from skillet and place on a paper-lined plate. Set aside.

Add onions to same skillet and cook in bacon fat. Cook low and slow to caramelize onions. This will take 20-30 minutes. Add a little water if the skillet gets dry. When onions are brown, remove from heat and place on a plate. Set aside.

In a sauce pan, bring stock or broth to a boil. Lower heat to low and cover with a lid.

In the same skillet used for bacon and onions, add a splash of olive oil, rice and garlic. Stir until rice turns a light brown. Pour white white in skillet and stir until all liquid is absorbed.

Using a ladleful at a time, pour warmed stock/broth into the rice skillet. Stir until all liquid is absorbed. Repeat this step until rice is cooked to al dente (this can take up to 30 minutes). If you run out of stock/broth, just add warm water.

When the risotto is cooked, add cheddar, Monterey Jack and cream cheese. Stir until the cheese melts and is well combined. Add half of the onions and bacon to the skillet. Stir into the risotto.

Taste and add pepper. (You won’t need salt, trust me!) Top each serving with shredded Parmesan cheese, bacon pieces and onions. Serve warm.