Caramelized-Onion Risotto

6-8 SERVINGS
Ingredients
1/2 pound Nitrate-Free Applewood Smoked Bacon
1/4 cup extra-virgin olive oil
2 large onions, halved lengthwise and thinly sliced crosswise
2 quarts chicken stock or low-sodium broth
1/4 cup shallots, chopped
3 garlic cloves, minced
2 cups arborio rice
1/3 cup dry white wine
1 teaspoon coarsely chopped thyme
2 Tbsp. chopped Italian Parsley
1/2 cup Parmigiano-Reggiano
Salt and freshly ground pepper

Directions
1. Caramelize Onions: In a large saucepan, heat 3 tablespoons of the olive oil. Add the onions and cook over moderately high heat until lightly browned, about 4 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and browned, about 25 minutes. Note: Onions can be caramelized days ahead and frozen until ready to use.

2. In a large skillet, cook the bacon over moderate heat until crisp. Drain on paper towels, then crumble.

3. Bring the stock to a boil in a medium saucepan. Cover and keep hot over low heat. Heat the remaining 1 tablespoon of olive oil in the large saucepan. Add the shallots and garlic and cook over moderate heat until fragrant, about 1 minute. Add the rice and cook, stirring, for 2 minutes. Add white wine and cook until absorbed. Add 1 1/2 cups hot stock to cover the rice, and stir constantly over moderate heat until the liquid has been absorbed. Continue adding stock, about 1 cup at a time, cook, stirring, until it has been completely absorbed before adding more. The rice is done when the grains are just tender and the sauce is creamy, about 20 minutes.

4. Remove the pan from the heat and stir in the onions, bacon, thyme, parsley and 1/2 cup of Parmagiano-Reggiano. Season with salt and pepper. Spoon the risotto into bowls and serve with additional Parmesan.