Corn, Tomato, and Bacon Risotto with Caramelized Onions
  • 6 tablespoons butter, divided
  • 2 large onions, quartered and thinly sliced
  • 1 tablespoon sugar
  • 2 cups corn, fresh or thawed if using frozen
  • 4 slices thick sliced bacon, cut crosswise into ½" pieces
  • 2 cups Arborio rice
  • 2 cloves garlic, minced (1 teaspoon)
  • 1 cup dry white wine
  • 7 cups chicken broth, warmed in a saucepan on stove top and keep hot
  • 1 cup grape tomatoes, sliced in half
  • ½ freshly grated Parmesan cheese
  • salt & pepper to taste
  1. Melt 3 tablespoons butter in a large skillet over medium heat. Add the sliced onions and saute for a few minutes until soft. Reduce the heat to low and sprinkle the onions with the sugar. Continue cooking the onions for about 25 until lightly browned and caramelized. Add the corn to the onions and cook for a couple more minutes. Remove the skillet from the heat and set aside.
  2. While the onions are cooking heat a large heavy pot over medium heat. I use my Dutch Oven. Add the bacon pieces and cook until crisp. Remove the bacon with a slotted spoon and set aside. Pour off all but 2 tablespoons of the bacon grease. Add the Arborio rice and garlic. Saute for about 3 minutes until rice is opaque. Add the white wine and simmer until the wine is almost absorbed.
  3. Using a ladle, pour in hot stock ½ cup at a time, stirring frequently. Wait until liquid is almost absorbed before adding more. Adjust the heat accordingly to maintain a gentle simmer. Continue cooking and stirring rice, adding the hot stock ½ cup at a time. This will take about 30-35 minutes.
  4. When you add the last ½ cup of broth, add the caramelized onions, corn and sliced tomatoes. Continue cooking until broth is absorbed.
  5. Remove from the heat and stir in the remaining 3 tablespoons butter and the Parmesan cheese Add any additional salt & pepper to taste.
Recipe by Sunflower Supper Club at