Ingredients
Scale
3 cups Carnaroli or Vialone Nano rice
7 oz Champignon mushrooms
8 oz bacon
1 stick butter
6 cups vegetable broth
a drizzle of extra-virgin olive oil
a drinking glass of white wine
fresh chives & parsley to taste
1 red onion or a leek
Instructions
Step 1: Cooking the Bacon
- Add a small amount of water to a large pan or wok and place it on the stove over medium heat.
- While the water heats up, cut the bacon into thick strips and add them to the pan. The heat from the water will seal the bacon, creating a crispy exterior while retaining some juiciness inside. No additional olive oil or butter is needed as the bacon fat will naturally grease the pan as it melts.
- Once the bacon starts sealing, deglaze with half a glass of white wine and continue cooking over medium heat until it turns brown.
- Remove the cooked bacon from the pan using a slotted spoon and set it aside on a paper towel-lined plate. You can discard half of the bacon fat, but keep some for later use.
Step 2: Cleaning and Cooking the Mushrooms
- Start by removing the lower part of the mushrooms’ stem and peeling the skin from the cap with a small knife.
- Lightly rub each mushroom with a damp cloth to remove any remaining soil and dirt.
- Use a sharp knife to cut the mushrooms into your preferred shape.
- In the same pan used for bacon, sauté the mushrooms for 2-3 minutes, starting with gentle heat and stirring occasionally to ensure even browning.
- Set aside
Step 3: Making the Risotto
- Add half the butter and a drizzle of oil to the pan.
- Finely chop the onion and sauté it until it turns golden brown. Set it aside on a small plate.
- Rinse the pan and dry it roughly with a paper towel.
- Add the rice to the pan and spread it evenly, toasting for about a minute on low heat.
- Pour a glass of wine over the rice to add acidity and enhance flavor.
- After the wine is absorbed, gradually add the broth. Start with enough to cover the rice’s surface, wait for absorption, and then add 2 or 3 ladles at a time.
- Continue this process for about 15 to 20 minutes, tasting the rice to ensure it remains al dente.
- In the last few minutes of cooking, add the onion, mushrooms, crispy bacon, coarsely chopped chives, and parsley leaves.
- Once the rice is al dente and has absorbed the remaining broth, remove the pan from the heat.
- Perform the final step by adding butter and Parmesan cheese to the pan, covering it with a lid, and letting it sit for about 5 minutes to achieve the desired creamy texture.
- After 5 minutes, give it a final stir, and your Bacon and Mushroom Risotto is ready to be served! Sprinkle with extra Parmesan cheese and fresh chives for added flavor.
- Enjoy your comforting fall dish!
- Prep Time: 30 Minutes
- Cook Time: 15-20 Minutes
- Category: Main Courses
- Cuisine: Italian