1 large onion, chopped. 2 tablespoons unsalted butter. 4 garlic cloves, finely minced. 1 cup Arborio rice. Heat olive oil in a Dutch oven or heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. 1 … 5 1/2 cups chicken stock, preferably homemade. 1 onion, finely diced. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Salt and freshly ground pepper. 1½ cups dry red wine (I used Cabernet Sauvignon) 1 cup grated Parmesan cheese. 2 tablespoons extra-virgin olive oil. 2 cups Vialone nano rice (or Carnaroli or Arborio) 2/3 cup full-bodied dry red wine. Our red wine, bacon and tarragon risotto recipe is inspired by the French stew coq au vin. 1 1/2 cups arborio rice (10 ounces) 1/2 cup dry red wine. 4 oz. 1 small onion, finely chopped. Combining the flavours of chicken, bacon, red wine and mushrooms, this is a seriously comforting dish. Pour in 1 cup wine and reduce over medium-high heat until almost gone. bacon, chopped. Salt and pepper, to taste 2 tablespoons butter. 4 cups rich meat stock. Red Wine Risotto with Bacon & Roasted Brussels Sprouts (makes 6 servings) For the Risotto: 5 strips bacon, diced. Ingredients. Add second cup and reduce once more. 4 cups low-sodium chicken stock. Add shallot and cook until fragrant, about 2 minutes.