It's not every day that you sink your teeth into the sheer delight of a creamy Bacon Mushroom Risotto that will make you say, Bellissimo!
Such a rustic dish that is so easy to make and very forgiving if you don't have a little of that, which is me most of the time. Who can keep a kitchen fully stocked at all times, which is definitely not me.
Now how did this dreamy risotto become such a special memory in my life? with a gift of the Neiumn Marcus cookbook in New York. It was filled with recipe stories of where they came from and this Mushroom Risotto recipe was one of them. A memory of Italy that lives in the book of recipes reminds us of how close we are to one another.
The history of risotto dates back to the 1800s to a wedding feast in northern Italy. Today the variations are endless with Italian recipes of risotto but always with a creamy consistency broth is a must for a memorable risotto. So let's get started with a journey to Italian cuisine.
Grocery Store
First, we are going to need a few items some maybe at home some make be at the market.
- olive oil
- crispy bacon
- medium onion
- fresh mushrooms
- Arborio rice
- chicken broth
- fresh parsley
- parmesan cheese
- half and half
Step instructions for Bacon Mushroom Risotto
No fancy equipment for this recipe except for a large pan and a knife for slicing. Now, in most traditional risotto adding a little is white wine common but I did not. The chicken broth is too flavorful so I skipped that item.
- The first thing I do is slice my mushrooms, a large onion, and bacon and put them aside.
- Then I warm up the pan to medium heat in place the bacon in so it can cook until it is nice and crispy.
- Once it is crispy, I remove it and let the bacon drain on a paper towel. I remove most of the fat but leave a little in the pan.
- I place a little olive oil in the pan along with some of the bacon fat and sautee my onions and grated the garlic.
- Then I remove the onions to a plate and saute the mushrooms.
- Once that is done, I will place the onions back into the pan along with the bacon and mix it around.
- I always rinse my risotto, then I place it into the pan.
- Mix it around with a spoon and then I flatten it down with the back of the spoon.
- I use hot water and mix my broth.
- Pour 1 cup of chicken broth over the onion mushroom bacon risotto and let it cook for 3-4 minutes on medium-high heat until it is completely absorbed.
- I repeat the process and mix it up to make sure it is not sticking at the bottom, then I flatten it down with the back of the spoon again and repeat with 1 cup of broth again. Lower the heat if needed.
- If the rice is not fully cooked add a little water at a time to cook the rice al dente.
- Then add grated parmesan, half and half, and fresh chopped herbs and mix to get that creamy texture.
- To serve, place in a bowl and top with shaved parmesan sprinkled with extra virgin olive oil and fresh herbs. Enjoy!
Variations
There are so many ways to make risotto and it is very easy to make it once you learn to cook rice well. Yes, good rice cooking is an art form to be mastered. I never use instant rice because it's too mushy but short-grain rice is just as good to use. Here are a few things that I do with this side dish:
- I will serve it with roast chicken
- Use baby bella mushrooms
- Sprinkle fresh thyme on top
- Make steaks to serve
- Serve with a glass of wine! it is the best way to enjoy.
Tips And Tricks
- If the rice is sticking to the bottom of the pan lower the heat.
- If you prefer using wine add it to the broth to cook.
- Make the hot chicken stock first so it is ready to go when the time to cook.
Frequently Asked Questions
Can I make it ahead of time? This is great for weeknight dinners and the cooking process can be done ahead of time or even the day before.
Have Leftovers? If you have leftovers for the next day it is even better to eat them. I like to store leftovers in an air-tight container and freeze them for 2 months if I made too much.
If you are looking for a warming winter dinner idea, this is the dish to add for busy weeknights. A journey in Italian cuisine can make the winter months, Bellissimo! I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!
More Italian Recipes
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Bacon Mushroom Risotto
Ingredients
- 1 cup Arborio rice
- 12 oz bacon chopped
- 2 cups mushrooms
- 1 onion chopped
- 2 garlic cloves grated
- 3 tbsp olive oil
- 1 tbsp butter
- 6 cups chicken broth
- ½ cup parmesan cheese
- ½ cup half and half
- ½ cup parsley chopped
- Salt & Pepper as desired
Instructions
- Slice mushrooms, a large onion, and bacon and put them aside.
- Warm up the pan to medium heat and place the bacon in so it can cook until it is nice and crispy.
- Once it is crispy, remove it and let the bacon drain on a paper towel. Remove most of the fat but leave a little in the pan.
- Place a little olive oil in the pan along with some of the bacon fat and sautee chopped onion.
- Remove the onions to a plate and add butter and olive oil and saute the mushrooms.
- Once that is done, place the onions back into the pan along with the bacon and mix together. Rinse risotto in cold water, then place it into the pan.
- Mix it around with a spoon and then I flatten it down with the back of the spoon. Lower heat of stove at this time.
- Use hot water and mix broth cubes of mix, I use what I am able to disolve.
- Pour 1 cup of chicken broth over the onion mushroom bacon risotto and let it cook for about 3-4 minutes on medium-high heat until it is completely absorbed.
- Repeat the process and mix it up to make sure it is not sticking at the bottom, then flatten it down with the back of the spoon again and repeat with 1 cup of broth again. Lower the heat if needed. Repeat process until the broth is done.
- If the rice is not fully cooked add a little water at a time to cook the rice al dente.
- Once the rice is cooked, add grated parmesan, half and half, and fresh chopped herbs and mix to get that creamy texture.
- To serve, place in a bowl and top with shaved parmesan sprinkled with extra virgin olive oil and fresh herbs. Enjoy!
Video
Notes
- If the rice is sticking to the bottom of the pan lower the heat.
- If you prefer using wine add it to the broth to cook.
- Make the hot chicken stock first so it is ready to go when it is time to cook.
Rosanne
this was my husband's favorite meal for his birthday, thanks for sharing. Love your recipes.
Lizzy
So glad you loved it, thanks for visiting my blog, xoxo Lizzy