Bacon and Mushroom Risotto

Ingredients

Bacon

8 slices, chopped

Mushrooms

2 cups, sliced (cremini or button mushrooms work well)

Butter

3 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 1/2 cups

White wine

1/2 cup

Chicken broth

4 cups, heated

Parmesan cheese

1 cup, grated

Fresh parsley

1/4 cup, chopped for garnish

Salt

to taste

Black pepper

to taste

Instructions

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
2. In the same skillet, add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
3. In a separate pot, heat the chicken broth over low heat to keep it warm.
4. In the skillet with the bacon fat, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent, about 3-4 minutes.
5. Add the Arborio rice to the skillet, stirring well to coat the rice with the butter, onion, and garlic mixture for about 2 minutes.
6. Pour in the white wine, stirring continuously until it is absorbed by the rice.
7. Begin adding the warm chicken broth to the skillet, one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next. Continue this process until the rice is cooked al dente and has a creamy consistency, which should take about 18-20 minutes.
8. Stir in the cooked bacon, sautéed mushrooms, and grated Parmesan cheese. Season with salt and pepper to taste.
9. Remove from heat and let the risotto rest for a few minutes before serving, allowing the flavors to meld.
10. Garnish with freshly chopped parsley and serve hot, enjoying the rich flavors.