Bacon and Mushroom Risotto

Bacon and Mushroom Risotto
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This super creamy bacon and mushroom risotto is my special recipe for this weekend.
As the name suggests, Risotto is an Italian dish, very creamy and consistent, that they usually serve as an appetizer. However, it’s so nourishing that I usually have it as a main.

To get that creamy texture, you have to cook this dish with Risotto rice (also called Arborio), which you can find at most grocery stores. It won’t come out the same with regular rice. During cooking, the starch in the rice combined with chicken stock will form a cream (sort of creamy sauce). The rice grains will remain firm (al dente) and they will make a delicious blend with the creamy sauce.

It’s incredibly flavored and if you like mushroom dishes (like I do) I am sure you’ll make this a must in your diet. Note that you can prepare it with a number of other ingredients, like seafood, chicken or just veggies. So if you’re a vegetarian, just take out the bacon and you’re set. Also, you might want to take a peek at my Lavender cheese Risotto. It’s perfect for vegetarians and meat-lovers alike.

Tip: Serve it hot and pair it with a glass of dry white wine.

 

5 from 1 vote
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Bacon and Mushroom Risotto Recipe

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Calories 551 kcal
Author Blondelish

Ingredients

  • 100 g Arborio rice risotto rice
  • 1 Tbs extra virgin olive oil
  • 1 onion finely diced
  • 4 garlic cloves finely chopped
  • 100 g bacon chopped
  • 80 g dried Porcini mushrooms soaked for 15 minutes and chopped
  • 250 g chestnut mushroom sliced
  • 1 L chicken stock hot
  • 100 ml white wine
  • 50 g Parmesan grated
  • Fresh thyme to garnish

Instructions

  1. Heat the oil in a deep frying pan and cook the onion, garlic and bacon for 5 mins to soften.
  2. Add the chestnut mushrooms, porcini and cook for a further 5 mins until they start to release their juices.
  3. Add wine and give it about 3-4 minutes to reduce.
  4. Stir in the rice and cook until all juices have been absorbed.
  5. Add stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins to add all the stock.
  6. Once the rice is cooked, stir in the grated parmesan and fresh thyme.
  7. Serve hot!

Bacon and Mushroom Risotto

Bacon and Mushroom Risotto

Try this Risotto Recipe and if you like it, why not rate it in the comments section below, so it will reach more awesome foodies like yourself

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