A northern Italian classic, this creamy rice dish is winter comfort food at its best.
Bring a small pot of water to a boil. Keep hot until ready to begin cooking the risotto. Adding warm stock will help to speed up the cooking process.
Heat a large skillet or cast iron pan (8 cup) to medium-high. Add 1 tsp of oil into the pan. Let heat, then add sausage. Stir occasionally to help break apart sausage, while still browning meat. After 3 minutes, add bacon and diced onion. Cook for another 4 minutes, stirring occasionally. Add the dry rice to the pan and stir until rice begins to turn translucent and start to absorb the rendered fat. Turn down heat to medium and begin to stir in one Knorr Homestyle Chicken Stock pot.
Once evenly mixed into the rice, add in sprigs of thyme then deglaze the pan with red wine. Once wine is absorbed, about 30 seconds, pour a large splash of boiled water into the pan. Stir and let come to a simmer. This should about a minute if your water is hot. Once simmering, frequently stir until the majority of the liquid has been absorbed, and the rice has released some of its starch. Repeat this step until rice is tender. This should take about 20 minutes. Once you have incorporated all of the water, remove from heat. Stir in butter, 1 tbsp of olive oil and grated Parmesan. Taste and adjust seasoning to your preference. Garnish with a pinch of fresh chopped parsley. Serve immediately.