Easy One-Pot Bacon and Mushroom Risotto Recipe
This Bacon 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.
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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