1 medium sized white onion, finely chopped or run through a food processor
1 cup Arborio rice
1 cup dry white wine
8 ounces bacon, cooked until crispy and roughly chopped
½ cup finely chopped parsley
¾ teaspoon kosher salt
1 cup finely grated parmesan cheese
1 tablespoon freshly grated lemon zest
1 tablespoon butter
1 egg, lightly beaten
Heat chicken stock in a medium size saucepan over low-medium heat.
In a large stockpot, heat the oil over medium- high heat. Add the onion and ½ teaspoon kosher salt and sauté until transparent and tender, about 5 minutes. Stir in rice and cook for 2 minutes.
Add wine and cook until wine reduces by half. Ladle ½ cup of warm stock onto the rice and stir constantly until liquid is absorbed by rice. Continue this process of pouring ½ cup portions of stock onto the rice and stirring until the rice reaches a creamy texture and you have used the majority of the stock- this takes about 20 minutes in total. Feel free to taste the rice every 5 minutes to determine if it is done and be careful not to overcook as risotto continues to cook after it is removed from the heat.
Remove the rice from the heat and immediately fold in the cheese, bacon, parsley, lemon zest, butter and egg. Stir until the egg is completely incorporated into the rice. Serve immediately.