This Bacon and Mushroom Risotto is so creamy and full of flavor. The crispy bacon and golden brown mushrooms add a ton of depth and a little splash of heavy cream makes the already creamy rice even richer. Topped with a sprinkle of parmigiano reggiano and fresh parsley, it all comes together perfectly!
The key to perfect risotto is building flavor slowly. Simmering Arborio rice in white wine and chicken stock while stirring frequently makes it rich and creamy. The garlic and shallots add warmth, the savory bacon brings a smoky crunch and the earthy mushrooms add a deep and delicious flavor.
This is the kind of meal that feels fancy but is super easy to make at home. Whether you're cooking for a cozy night in, making weeknight dinners, or serving friends, this risotto is totally worth the effort!
If you are looking for more side dish recipes, check out our: Artichoke Risotto with Lemon, Quinoa with Roasted Vegetables or Roasted Garlic Potatoes.
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Why We Love This Recipe
- Creamy: The slow cooked Arborio rice soaks up all the broth, getting super thick and velvety. Adding a little heavy cream at the end makes it even silkier.
- Flavorful: The hearty mushrooms cook in the rendered bacon fat, which gives them a rich and savory flavor. Add in the crispy cooked bacon, garlic and a little parmesan, and you've got a dish that's packed with flavor in every bite.
- Comforting: It’s cozy and comforting, yet feels a little fancy which makes it perfect for a weeknight treat or a special occasion meal.
Ingredients
Here are the ingredients you will need for this mushroom risotto recipe:
- Bacon: I like using a thick cut, high quality bacon that will really shine in this recipe. It will make a huge difference!
- Mushrooms: Use sliced fresh mushrooms. You can use white mushrooms, portobello mushrooms, or even wild mushrooms.
- Olive oil: Use regular olive oil in this recipe.
- Shallot: You can also use white onion if needed.
- Garlic: I recommend using freshly minced garlic.
- Salt & black pepper
- Arborio rice: Arborio rice is a key ingredient for risotto because its high starch content gives this dish its smooth and creamy consistency as it cooks.
- White wine: Use a flavorful dry white wine. Sauvignon Blanc or Chenin Blanc are both great choices.
- Chicken stock or chicken broth: Use homemade or high quality stock for the best flavor.
- Heavy cream: This gives the risotto the perfect creamy finish! You can also use whole milk as a substitute.
- Parsley: Use fresh parsley for serving.
- Parmigiano Reggiano cheese: I buy the big chunks of parmigiano reggiano at Costco and use it in most of my dishes. It's just so good!
See recipe card below for quantities.
Instructions
Let's make this one-pot bacon mushroom risotto together!
- Step 1: Heat a large pot or Dutch oven over medium heat. Add the bacon and cook until crispy, about 8-10 minutes. Remove the bacon and set aside on a paper-towel-lined plate, leaving the bacon fat in the pot.
- Step 2: Add the sliced mushrooms to the bacon fat in the pot. Sauté for about 10 minutes, until golden brown. Remove the mushrooms and set them aside.
- Step 3: In the same pot, add the butter, shallot, garlic, salt, and black pepper. Cook for 2-3 minutes, stirring often, until fragrant. Stir in the rice and white wine.
- Step 4: Add 1 ½ cups chicken stock and bring to a simmer. Stir constantly and allow the liquid to mostly absorb before adding more stock. Repeat, adding 1 cup at a time, until all the stock is added and the rice is creamy and tender.
- Step 5: As the last cup of stock simmers down, reduce the heat to low. Stir in the cooked bacon, mushrooms and heavy cream. Let everything come together for a few minutes.
- Step 6: Top with parsley and parmigiano reggiano cheese. Serve and enjoy!
Substitutions and Variations
Here are some common recipe substitutions and variations for this mushroom bacon risotto recipe.
- Bacon: Skip the bacon and use olive oil or butter to sauté the mushrooms. You can add a bit of smoked paprika or liquid smoke for that smoky flavor without the meat, if you prefer.
- Parmigiano reggiano: Try using Pecorino Romano, Grana Padano or even a sharp cheddar.
- Heavy cream: If you prefer a lighter version, use half-and-half or milk instead of heavy cream. It may not be as rich and creamy but will still be delicious.
- White wine: If you don’t want to use wine, you can substitute with more broth.
- Additions: Experiment with fresh thyme, rosemary or sage for a different herby flavor. Add these herbs in with the shallots and garlic for a fragrant base. Try adding spinach, peas or asparagus in the last few minutes of cooking for some extra veggies.
Kitchen Equipment
Here is some kitchen equipment you will need for this creamy bacon mushroom risotto. You can find all of these products on Amazon.
- Large Pot: A quality large pot is a must for making this risotto. It’s perfect for simmering the rice and stock evenly, ensuring everything cooks just right. Plus, it’s great for making soups, pastas and other family-friendly dishes.
Top Tips
Here are some expert tips to make this dreamy risotto:
- Stir constantly: The key to creamy risotto is constant stirring. This helps release the starch from the rice, which gives it that signature smooth texture.
- Don’t Rush: Add the stock one cup at a time, allowing it to absorb completely before adding more. This step is essential for getting the perfect creamy texture.
- Cook the mushrooms well: Make sure the mushrooms get a good golden-brown sear in the bacon fat. This brings out their natural umami flavor and adds richness to the dish.
- Check the texture: Taste the rice toward the end of cooking to check for doneness. It should be tender but still have a little bite (al dente). If it needs more liquid, just add a bit more stock or water.
FAQ
Yes, you can make the risotto ahead of time! Just cook it as usual, then let it cool completely. When ready to serve, reheat it on the stovetop with a little extra broth or cream to bring back the creamy texture.
While risotto doesn’t freeze perfectly because of its creamy texture, you can freeze leftovers if needed. To reheat, add extra liquid, but note that the texture may change slightly after freezing and thawing.
Arborio rice is ideal for risotto due to its starch content, which creates that creamy texture. If you don’t have Arborio, you could try Carnaroli rice, which is another great option, but other types of rice won't give you the same creamy results.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe:
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a saucepan over low heat until warm.
More Recipes
Looking for other recipes? Try these:
Pairing
These are my favorite dishes to serve with Bacon and Mushroom Risotto:
Easy One-Pot Bacon and Mushroom Risotto Recipe
Ingredients
- 6 slices bacon sliced in ½ inch pieces
- 8 oz mushrooms sliced
- 2 tablespoons olive oil
- ½ shallot sliced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cup arborio rice
- ½ cup white wine
- 6 cups chicken stock
- ¼ cup heavy cream
- Italian parsley for serving
- Grated parmigiano reggiano for serving
Instructions
- Heat a large Dutch Oven or pot over medium heat. Add bacon and cook for 8-10 minutes, stirring frequently, until crisp. Remove bacon from the pan and transfer to a paper-towel lined plate. Reserve bacon fat in the pan.
- Add mushrooms to the reserved bacon fat. Sauté for 10 minutes, until golden brown. Remove from the pan and set aside.
- Add olive oil, shallot, garlic, salt, and black pepper to the pot. Sauté for 2-3 minutes, stirring frequently, until fragrant. Add arborio rice and white wine and stir well.
- Add 1 ½ cups of stock and bring to a simmer. Stir constantly until almost all of the liquid is absorbed.
- When liquid is reduced, add another cup of stock to the pot. Continue to stir until most of the liquid is absorbed. Repeat the process, using all 6 cups of stock.
- As the last cup of stock simmers down, reduce heat to low. Add cooked bacon, mushrooms, and heavy cream. Gently stir. Let the flavors meld for a few minutes, then top with Italian parsley and grated parmigiano reggiano and serve.
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