01 -
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced onions and cook slowly, stirring occasionally, until golden brown and caramelized, about 20 to 25 minutes. Remove onions from the skillet and set aside.
02 -
In the same skillet, add the remaining 1 tablespoon olive oil and chopped halal beef or turkey bacon. Cook over medium heat until bacon is crisp. Remove bacon with a slotted spoon and drain on paper towels, reserving rendered fat in the skillet.
03 -
Add Arborio rice to the skillet with the reserved bacon fat. Cook, stirring frequently, for about 2 minutes, until rice is lightly toasted.
04 -
Pour in 1/2 cup chicken broth mixed with 1 tablespoon fresh lemon juice. Stir constantly until liquid is absorbed by the rice.
05 -
Add warm chicken broth one ladle at a time, stirring thoroughly after each addition until absorbed. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 -
Stir in caramelized onions, crispy bacon, grated Parmesan cheese, and unsalted butter. Mix until butter and cheese are thoroughly melted. Season with salt and freshly ground black pepper.
07 -
Spoon risotto onto plates and serve immediately while hot. Garnish with chopped fresh parsley if desired.