This Bacon and Mushroom Risotto is the ultimate comfort food for busy weeknights. Made with crispy bacon, hearty mushrooms, and creamy Arborio rice, this traditional risotto recipe is packed with rich flavors and a dreamy, creamy texture. Infused with the savory depth of chicken stock and a splash of dry white wine, each bite of this Italian-inspired main dish will have you savoring that perfect al dente consistency. Perfect for those chilly nights when you crave a pot meal that's both indulgent and satisfying.
I make this Bacon and Mushroom Risotto whenever I'm craving a cozy, comforting meal that feels extra special. The combination of crispy bacon and earthy mushrooms creates such a rich, creamy risotto that it never fails to impress. It’s one of those dishes that feels like a treat, yet it’s simple enough to whip up on busy weeknights. I often find myself making extra because friends and family are always asking for a taste, especially when they catch that irresistible aroma. It’s the perfect blend of indulgent comfort and classic Italian flavors.
Looking for more risotto recipes? Try my Butternut Squash Risotto, Tomato Risotto, Seafood Risotto, and Spring Risotto.
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🌟 Why You'll Love this Recipe
- Rich and Savory Flavor: The combination of crispy bacon, earthy mushrooms, and creamy Arborio rice creates a dreamy risotto that’s perfect for a comforting dinner. Each bite is infused with the savory depth of chicken stock and dry white wine, making it irresistibly flavorful.
- Simple One-Pot Recipe: This bacon mushroom risotto comes together in just one large pan, minimizing cleanup while delivering maximum flavor. The cooking process is straightforward, so it’s great for weeknight dinners or when you want a delicious homemade meal without too much fuss.
- Versatile and Impressive: Whether you’re serving it as a side dish for a dinner party or as a hearty main dish on a chilly evening, this creamy risotto is sure to impress. It’s a pot meal that's both elegant and comforting, perfect for cozy gatherings or a quiet night in.
🥘 Ingredients
- Bacon – Crispy bacon adds a rich, savory flavor and a satisfying crunch to the risotto. It also releases flavorful bacon fat, which infuses the dish with depth as the vegetables are sautéed.
- Olive Oil – Extra-virgin olive oil is used to sauté the onions and mushrooms, creating a savory base for this creamy risotto while enhancing its rich, Italian-inspired flavors.
- Onion – Finely chopped onion brings a mild sweetness and a touch of umami. It softens as it cooks, melding beautifully with the earthy mushrooms and creamy Arborio rice.
- Garlic – Fresh garlic cloves are minced and added to the pan, releasing their bold, aromatic essence. This deepens the savory notes and complements the richness of the bacon.
- Mushrooms – Cremini mushrooms are sliced and cooked until golden brown, adding an earthy depth and hearty texture that pairs perfectly with the creamy consistency of the risotto.
- Arborio Rice – Short-grain Arborio rice is used to achieve a creamy texture and dreamy risotto consistency. Its high starch content is essential for that traditional risotto feel.
- Chicken Broth – Warm chicken broth is added gradually, creating a creamy Arborio rice dish with a savory depth. It infuses the rice with rich flavor as it cooks al dente.
- Dry White Wine – A splash of dry white wine adds acidity and a hint of sweetness, enhancing the savory flavors of the mushrooms and bacon while brightening the risotto.
- Parmesan Cheese – Grated Parmesan cheese is stirred in at the end of cooking, adding a salty, nutty finish that ties the flavors together with creamy richness.
- Butter – Unsalted butter is used to finish the risotto, lending a silky texture and enhancing its creamy consistency.
- Fresh Parsley – Chopped fresh parsley adds a pop of color and a hint of herbal brightness, balancing the richness of the dish and making it feel fresh.
- Salt & Pepper – Kosher salt and freshly ground black pepper are essential for seasoning the risotto. They enhance the natural flavors of the ingredients, bringing out the depth in the bacon and mushrooms.
See recipe card for quantities.
🔪 Step by Step Instructions
Cook the Bacon: Heat a large sauté pan over medium heat. Add the chopped bacon and cook for about 5-7 minutes, stirring occasionally, until crispy. Remove the crispy bacon using a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon fat in the pan.
Heat the Olive Oil: Add 2 tablespoons of extra-virgin olive oil to the pan with the remaining bacon fat. Allow the oil to warm over medium heat for about a minute.
Sauté the Onion and Garlic: Add the finely chopped onion to the pan and sauté for 5-6 minutes, stirring frequently, until it becomes soft and translucent. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Cook the Mushrooms: Stir in the sliced cremini mushrooms and cook for about 7-8 minutes, stirring occasionally, until they are golden brown and tender. The mushrooms should release their moisture and then start to brown.
Toast the Arborio Rice: Add the Arborio rice to the pan and cook for 2-3 minutes, stirring continuously, until the rice grains are slightly translucent around the edges.
Deglaze with Wine: Pour in ½ cup of dry white wine, stirring constantly until the liquid is mostly absorbed. This should take about 1-2 minutes.
Add the Chicken Broth Gradually: Begin adding the warm chicken broth one ladleful at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is al dente and the risotto has a creamy consistency.
Finish the Risotto: Stir in the grated Parmesan cheese and 2 tablespoons of butter until fully melted and incorporated. Add the crispy bacon back into the pan and season with kosher salt and freshly ground black pepper to taste.
Serve: Ladle the creamy risotto into bowls. Garnish with chopped fresh parsley and serve immediately, enjoying it with a glass of wine for an extra touch.
💭 Recipe FAQs
Yes, you can make this bacon mushroom risotto ahead of time, but for the best creamy texture, it's ideal to serve it fresh. If you need to prepare it in advance, cook the risotto until it's just al dente, then stop adding the last ladleful of chicken stock. When ready to serve, reheat the risotto over gentle heat, adding the remaining broth and stirring until it reaches a creamy consistency again. Be sure to store leftovers in an airtight container and refrigerate; it will keep well for up to 2-3 days.
🥣 Storage & Reheating
Storage: Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop over gentle heat with a splash of chicken broth to restore its creamy texture, or microwave in short intervals, stirring occasionally.
Freezing: While not ideal, you can freeze risotto for up to 1 month. Thaw overnight in the fridge and reheat with additional broth to refresh its creamy consistency.
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🥗 Pairing Recommendations
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📋 Recipe
Bacon and Mushroom Risotto
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Equipment
- Large sauté pan or deep skillet
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring Cups
- Wooden spoon or spatula
- Ladle
Ingredients
- 6 slices bacon chopped
- 2 tablespoons extra-virgin olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 8 ounces mushrooms sliced
- 1½ cups Arborio rice
- 4 cups chicken broth warmed
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Cook the Bacon: Heat a large sauté pan over medium heat. Add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Sauté the Vegetables: Add olive oil to the pan. Sauté the chopped onion for about 5 minutes, until softened. Add minced garlic and cook for an additional 30 seconds, until fragrant.
- Cook the Mushrooms: Add sliced mushrooms to the pan. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are golden brown.
- Toast the Rice: Stir in the Arborio rice and cook for 1-2 minutes, until the edges of the rice become translucent.
- Add Wine & Broth: Pour in the white wine, stirring constantly until mostly absorbed. Add warmed chicken broth, one ladle at a time, stirring frequently. Allow each addition to be mostly absorbed before adding more. Continue for about 18-20 minutes, until the rice is tender and creamy.
- Finish the Risotto: Stir in grated Parmesan cheese, butter, and the cooked bacon. Season with salt and freshly ground black pepper to taste.
- Serve: Ladle the creamy risotto into bowls. Garnish with chopped fresh parsley and serve immediately.
🌡️ Food safety
- Pork - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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