RECIPE
11 INGREDIENTS8 STEPS55MIN

Mushroom Bacon Risotto

5.0
4 Ratings
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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!

55MIN

Total Cooking Time

11

Ingredients
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
4 oz
about 4 slices
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
Salt and Pepper
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Author's Notes

Serves 3.

Directions

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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 (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 and Pepper (to taste) and serve immediately.

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