Mushroom & bacon risotto
Indulge in a creamy, savory Mushroom & Bacon Risotto, a delightful fusion of rich flavors. This easy recipe combines crispy bacon, earthy mushrooms, and aromatic garlic and onions with perfectly cooked white rice, all melded together with a touch of white wine and chicken gravy. Finished with fresh parsley and a hint of lemon zest, this dish is a true comfort food delight. Perfect for a cozy dinner, this risotto is sure to impress with its delicious taste and comforting texture.
- 15 May 2024
- Cook time 50 min
- Prep time 20 min
- 4 Servings
- 10 Ingredients
Mushroom & bacon risotto is a savory and comforting dish that combines the earthy flavors of mushrooms with the rich, smoky taste of bacon. This creamy risotto, infused with white wine and chicken gravy, is the perfect meal for a cozy evening at home.
Ingredients:
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Slice the mushrooms.
- Chop the bacon into small pieces.
- Chop the fresh parsley.
- Zest the lemons to obtain 2 tablespoons of lemon zest.
- Heat a large skillet or heavy-bottomed pan over medium heat.
- Add the chopped bacon and cook until crispy.
- Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Add 1/4 cup of butter to the same pan with the bacon fat.
- Once the butter is melted, add the chopped onion and sauté until it becomes translucent (about 3-4 minutes).
- Add the minced garlic and sliced mushrooms and continue to cook until the mushrooms are softened (about 5-6 minutes).
- Add the 2 cups of white rice to the pan and stir to coat the rice with the butter and vegetable mixture.
- Cook for about 2 minutes, allowing the rice to become slightly translucent.
- Pour in 1 cup of white wine and stir continuously until the wine is mostly absorbed by the rice.
- Gradually add the chicken gravy, one ladleful at a time, stirring constantly.
- Allow each addition of gravy to be absorbed before adding the next.
- Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- Stir in the cooked bacon pieces.
- Add the chopped parsley and lemon zest, mixing well to combine.
- Taste the risotto and add salt and pepper as needed.
- Serve the risotto hot, garnished with additional parsley and lemon zest if desired.
Tips:
- Use Arborio rice for the creamiest consistency, as it releases more starch than other types of rice.
- Keep your chicken gravy warm in a separate pot so that it can be easily incorporated into the risotto without cooling down the cooking process.
- Slowly add the chicken gravy to the rice, one ladle at a time, allowing each addition to be absorbed before adding more. This ensures a smooth and creamy texture.
- Stir constantly to prevent the rice from sticking to the pot and to help release the starch from the rice for a creamier dish.
- For added flavor, toast the rice in the butter for a minute or two before adding the liquid.
- Allow the risotto to rest for a few minutes after cooking to let the flavors meld together.
- Garnish with freshly chopped parsley and a sprinkle of lemon zest for a burst of freshness just before serving.
This Mushroom & bacon risotto is the epitome of comfort food, delivering rich and hearty flavors in every bite. Perfect for a cozy dinner or as an impressive dish for guests, it’s sure to become a favorite in your recipe repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 620 grams |
| Energy | |
| Calories 890kcal | 36% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 120g | 33% |
| Fiber 3.16g | 8% |
| Sugar 4.48g | 4% |
| Fat | |
| Fat 30g | 37% |
| Saturated 12g | 41% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 66mg | 12% |
| Vitamin B1 0.97mg | 81% |
| Vitamin B2 0.57mg | 44% |
| Vitamin B3 11mg | 71% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 310ug | 77% |
| Vitamin B12 0.36ug | 15% |
| Vitamin C 13mg | 14% |
| Vitamin E 0.62mg | 4% |
| Vitamin K 120ug | 97% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.59mg | 0% |
| Iron, Fe 6mg | 58% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 770mg | 23% |
| Selenium, Se 45ug | 84% |
| Sodium, Na 1710mg | 114% |
| Zinc, Zn 2.97mg | 27% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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