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Bacon and Mushroom Risotto
Indulge in the creamy delight of this Bacon and Mushroom Risotto, a dish that brings together the rich, savory flavors of crispy bacon and earthy mushrooms, creating a comforting meal perfect for any occasion. This Italian classic showcases the art of slow cooking, where Arborio rice absorbs the flavors of broth while achieving a creamy texture that will leave your taste buds dancing. Traditionally served as a first course in Italy, risotto has a rich history dating back to the 19th century, and this rendition will surely make your dinner memorable.
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
- 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.
- 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.
- In a separate pot, heat the chicken broth over low heat to keep it warm.
- 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.
- Add the Arborio rice to the skillet, stirring well to coat the rice with the butter, onion, and garlic mixture for about 2 minutes.
- Pour in the white wine, stirring continuously until it is absorbed by the rice.
- 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.
- Stir in the cooked bacon, sautéed mushrooms, and grated Parmesan cheese. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving, allowing the flavors to meld.
- Garnish with freshly chopped parsley and serve hot, enjoying the rich flavors.
Tips
- For an extra touch, you can add a splash of truffle oil before serving for a luxurious finish.
- If you prefer a vegetarian version, you can substitute the bacon with smoked paprika and use vegetable broth.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 10 minutes Cook Time: 30 minutes Calories: 500 Fat: 25g Carbs: 50g Protein: 15g Sodium: 800mg Sugar: 2g
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