Bacon and Mushroom Risotto

Indulge in a delicious, creamy and comforting Bacon and Mushroom Risotto that combines crispy bacon, earthy mushrooms cooked in butter, a touch of cream, Parmesan cheese, and rich Arborio rice.

This dish is a perfect balance of flavors, with each bite offering a delightful mix of smoky, savory, and cheesy goodness.

Ingredients

• 1 tablespoon light olive oil
• 4 large slices of bacon
• 4 tablespoons butter
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1 cup sliced mushrooms (button, portobello, or a mix)
• 1 teaspoon salt
• 1 large shallot, finely chopped (about 1/3 cup)
• 1 teaspoon garlic, minced
• 1 ½ cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup dry white wine
• 2 tablespoons dry sherry
• 4 cups chicken stock or broth, kept warm
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra to serve)

How to make Bacon and Mushroom Risotto

• In a large pan, cook the bacon over medium heat until crispy.  Remove the bacon, set aside and chop.  Leave a little bacon fat in the pan.
• Add 2 tablespoons of butter to the pan, then sauté the chopped shallot soft for 2 to 3 minutes.  Add the garlic and cook for an additional minute.
• Stir in the mushrooms, along with more 2 tablespoons of butter.  Add the salt, black pepper, and onion powder. Cook  until the mushrooms release their moisture and become tender, about 5 to 6 minutes.
• Add the Arborio rice to the pan, stirring to coat the rice in the bacon fat and butter.  Cook for 1-2 minutes until the rice is lightly toasted.
• Pour in the wine and sherry.  The sherry will add a hint of sweetness…a nice complement to the mushrooms.  Cook stirring constantly, until it is mostly absorbed.
• Gradually add the warm chicken broth, one ladle at a time, stirring frequently.  Wait until most of the liquid is absorbed before adding the next ladle of broth.  Continue until the rice is tender and creamy, about 18-20 minutes.  If you run out of chicken stock, you can use some hot water.  You’ll know when it’s done by the texture.  Your risotto should be creamy and delicious.
• Stir in the cooked bacon, dill, parsley, heavy cream, and grated Parmesan cheese.

• Serve warm with extra Parmesan cheese.

 

If you’re a fan of rice dishes, you’ll have to give the following a try:

• Spanakorizo (Greek Spinach Rice)

• Enchilada Rice (cheesy enchilada flavored rice)

• Oyster Rice 

 

#Risotto