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Mushroom Bacon Risotto
Recipe

12 INGREDIENTS • 8 STEPS • 55MINS

Mushroom Bacon Risotto

5.0
4 ratings
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!
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
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!
55MINS
Total Time
$3.43
Cost Per Serving
Ingredients
Servings
2
US / Metric
Bacon
4 oz
Bacon
about 4 slices
Mushroom
2 1/4 cups
Thinly Sliced Mushrooms, washed
stems trimmed
Shallot
1
Medium Shallot, finely chopped
Garlic
1 clove
Garlic, minced
Arborio Rice
1 cup
Arborio Rice, rinsed, drained
White Wine
1/4 cup
White Wine
Chicken Broth
3 1/2 cups
Chicken Broth, room temperature
up to 4 cups
Parmesan Cheese
1/3 cup
Freshly Grated Parmesan Cheese
Fresh Parsley
1 Tbsp
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
819
Fat
39.3 g
Protein
27.4 g
Carbs
86.6 g
Add to plan
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Mushroom Bacon Risotto
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Author's Notes

Serves 3.
Cooking InstructionsHide images
step 1
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
step 2
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.
step 2 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.
step 3
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.
step 4
Stir in Arborio Rice (1 cup) and continue to sauté and stir until rice is coated, about 1 minute. Add White Wine (1/4 cup), stirring to combine and scraping up any bits stuck to the pan. Allow wine to be mostly absorbed, about 1 minute.
step 4 Stir in Arborio Rice (1 cup) and continue to sauté and stir until rice is coated, about 1 minute. Add White Wine (1/4 cup), stirring to combine and scraping up any bits stuck to the pan. Allow wine to be mostly absorbed, about 1 minute.
step 5
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.
step 6
When down to the last cup of broth, test for texture and add more broth if desired, saving 1/4 cup for finishing.
step 7
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).
step 8
Season with Salt (to taste) and Ground Black Pepper (to taste) and serve immediately.
step 8 Season with Salt (to taste) and Ground Black Pepper (to taste) and serve immediately.
Tags
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Gluten-Free
Date Night
Shellfish-Free
Dinner
Italian
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