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1
In a large skillet, cook and brown bacon slices.
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2
Remove from skillet and place on a paper-lined plate.
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3
Set aside.
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4
Add onions to same skillet and cook in bacon fat.
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5
Cook low and slow to caramelize onions.
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6
This will take 20-30 minutes.
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7
Add a little water if the skillet gets dry.
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8
When onions are brown, remove from heat and place on a plate.
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9
Set aside.
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10
In a sauce pan, bring stock or broth to a boil.
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11
Lower heat to low and cover with a lid.
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12
In the same skillet used for bacon and onions, add a splash of olive oil, rice and garlic.
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13
Stir until rice turns a light brown.
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14
Pour white white in skillet and stir until all liquid is absorbed.
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15
Using a ladleful at a time, pour warmed stock/broth into the rice skillet.
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16
Stir until all liquid is absorbed.
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17
Repeat this step until rice is cooked to al dente (this can take up to 30 minutes).
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18
If you run out of stock/broth, just add warm water.
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19
When the risotto is cooked, add cheddar, Monterey Jack and cream cheese.
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20
Stir until the cheese melts and is well combined.
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21
Add half of the onions and bacon to the skillet.
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22
Stir into the risotto.
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23
Taste and add pepper.
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24
(You wont need salt, trust me!)
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25
Top each serving with shredded Parmesan cheese, bacon pieces and onions.
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26
Serve warm.
