Mushroom Bacon Risotto
Ingredients
- 4 ounces bacon about 4 slices
- 8 ounces thinly sliced mushrooms cleaned and stems trimmed
- 1 medium shallot finely chopped
- 1 clove garlic minced
- 1 cup arborio rice rinsed and drained
- 1/4 cup white wine
- 3 1/2-4 cups low sodium chicken broth room temperature-hot
- 1/3 cup freshly grated parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh parsley
- as needed salt and freshly ground pepper
Servings: people
Instructions
- In a large skillet fry bacon 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 same skillet, increase heat to medium high and add 1 tbsp of bacon fat. Add sliced mushrooms 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 tbsp of bacon fat and chopped shallot and sauté until starting to soften but not brown, about 2 minutes. Add minced garlic and continue to cook for 1 minute, stirring often.
- Stir in rice and continue to sauté and stir until rice is coated, about 1 minute. Add wine, stirring to combine and scraping up any bits stuck to the pan. Allow to be mostly absorbed, about 1 minute.
- Adjust temperature to medium and add 1/2 cup of broth, 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, butter and parsley. Season with salt and freshly ground pepper. Serve immediately.
Recipe Notes
Makes approximately 4 1/2 cups of risotto, enough for 3 main dish servings or 6 side dish servings.
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