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RECIPE
12 INGREDIENTS 8 STEPS 55min

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!
Mushroom Bacon Risotto Recipe | SideChef
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!
Helping 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
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Helping 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
55min
Total Time
$3.43
Cost Per Serving

Ingredients

Servings
2
US / METRIC
4 oz
8 oz
Thinly Sliced Mushrooms , washed
stems trimmed
1
Medium Shallot , finely chopped
1 clove
Garlic , minced
1 cup
Arborio Rice , rinsed, drained
1/4 cup
White Wine
3 1/2 cups
Chicken Broth , room temperature
up to 4 cups
1/3 cup
Freshly Grated Parmesan Cheese
1 Tbsp
to taste
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Nutrition Per Serving

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CALORIES
819
FAT
39.3 g
PROTEIN
27.4 g
CARBS
86.8 g

Author's Notes

Serves 3.

Cooking Instructions

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Step 1
In a large skillet fry Wright® Brand Smoked 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 (8 oz) 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 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.

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Nutrition Per Serving
Calories
819
% Daily Value*
Fat
39.3 g
50%
Saturated Fat
16.5 g
82%
Trans Fat
0.1 g
--
Cholesterol
86.1 mg
29%
Carbohydrates
86.8 g
32%
Fiber
4.1 g
15%
Sugars
6.2 g
--
Protein
27.4 g
55%
Sodium
2174.5 mg
95%
Vitamin D
0.6 µg
3%
Calcium
213.2 mg
16%
Iron
1.3 mg
7%
Potassium
693.0 mg
15%
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