Bacon and Mushroom Risotto
Savory to the core. Italian comfort food. A wonderful side dish.
Equipment
- Dutch Oven (preferred)
Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 1 Yellow or Sweet Onion, diced
- 1 Large Clove of Garlic, minced
- 4 slices Bacon, chopped
- 8 oz Mushrooms, sliced
- 1½ cups Arborio Rice
- ½ cup White Cooking Wine
- 32 oz Beef Stock
- ¼ cup Fresh Grated Parmesan Cheese
- Salt and Pepper to taste Careful on the salt as the bacon and stock will add salt naturally
- Diced parsley For garnish
Instructions
- Heat the oil on medium heat in a dutch oven (preferred) or large sauce pan. Add the onion and cook until it starts to become translucent, 2 -3 minutes. Add the garlic and cook for another 1 - 2 minutes, stirring occasionally.
- Add the bacon and cook for another 4 - 5 minutes, stirring occasionally.
- Add the mushrooms and cook for another 2 - 3 minutes, stirring occasionally.
- Stir in the rice, mixing thoroughly with the contents of the pan. Add the wine, stirring to mix once again. Simmer for 2 - 3 minutes, stirring occasionally.
- Add in the first cup of beef stock. Continue to stir semi-frequently and scrape the bottom of the pan from time to time to avoid any rice getting stuck to the bottom.
- Each time the liquid begins to run low add in another cup of stock. Continue to stir semi-frequently. It will take about 25 minutes to run through all of the stock.
- Remove from heat and stir in the parmesan cheese. Plate immediately, garnish with parsley, and serve.
Notes
Note: Properly cooked risotto is rich and creamy even if no cream is added, due to the starch in the grains. It has some resistance or bite (al dente) and separate grains. It can burn easily if not tended to properly. It is slightly high maintenance but will pay dividends with proper TLC. Enjoy!