Bacon and Mushroom Risotto
This creamy Bacon Mushroom Risotto is a rich and savory one-pot dish, combining crispy bacon, tender mushrooms, and creamy Arborio rice. It's the perfect comforting meal that's both elegant and easy enough for a weeknight dinner.
Servings 4 Servings
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.