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Servings:

Mushroom Bacon Risotto

Mushroom Bacon Risotto is a splendid recipe loaded with flavor. Indulgent with bacon and cheese, bright with a splash of wine and earthy with garlic and mushrooms. It tastes wickedly good without being too heavy and perfect with steamed asparagus and a glass of wine. Simple and elegant!

Total Time

55min

5.0

4 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

4 oz

Bacon

•

2 1/4 cups

Thinly Sliced Mushrooms , washed

•

Medium Shallot , finely chopped

•

1 clove

Garlic , minced

•

1 cup

Arborio Rice , rinsed, drained

•

4 Tbsp

White Wine

•

3 1/2 cups

Chicken Broth , room temperature

•

1/3 cup

Freshly Grated Parmesan Cheese

•

2 Tbsp

Unsalted Butter

•

1 Tbsp

Chopped Fresh Parsley

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

In a large skillet fry Bacon (4 oz) over medium heat until crisp tender and most of the fat has rendered. Remove to a paper towel-lined plate and reserve fat. Once bacon has cooled enough to handle, coarsely chop

Using the same skillet, increase heat to medium-high and add 1 tablespoon of bacon fat. Add the sliced Mushrooms (2 1/4 cups) and cook until starting to brown and moisture has evaporated, about 8 minutes. Remove from pan and set aside.

In same skillet over medium heat add 1 tablespoon of bacon fat and Shallot (1) . Sauté until starting to soften but not brown, about 2 minutes. Add Garlic (1 clove) and continue to cook for 1 minute, stirring often.

Stir in Arborio Rice (1 cup) and continue to sauté and stir until rice is coated, about 1 minute. Add White Wine (4 Tbsp) , stirring to combine and scraping up any bits stuck to the pan. Allow wine to be mostly absorbed, about 1 minute.

Adjust temperature to medium and add 1/2 cup of Chicken Broth (3 1/2 cups) stirring to combine and allowing broth to absorb. Continue adding broth by the 1/2 cup, allowing each portion to be mostly absorbed before adding more, stirring often.

When down to the last cup of broth, test for texture and add more broth if desired, saving 1/4 cup for finishing.

When the rice is al dente and the last addition of broth has been absorbed, stir in mushrooms and bacon. Add remaining 1/4 cup of broth, Parmesan Cheese (1/3 cup) , Unsalted Butter (2 Tbsp) , and Fresh Parsley (1 Tbsp) .

Season with Salt (to taste) and Ground Black Pepper (to taste) and serve immediately.

Author's Notes

Serves 3.

Nutrition Per Serving

CALORIES

819

FAT

39.3 g

PROTEIN

27.4 g

CARBS

86.6 g