I’m glad I work out – it may not be as much as I would like but I definitely needed a bit of strength to prepare this Creamy Mushroom, Onion and Bacon Risotto. If you haven’t made risotto before, the key to the texture is stirring it constantly for about 25 minutes. Don’t be scared, I may be exaggerating just a bit!
We love risotto – our daughter and son-in-law even had it as a side dish for their wedding. There is just something about the creamy texture and flavors that make it a great side dish. It especially pairs well with chicken – maybe a marsala, piccata or saltimbocca (which they also served at the wedding).
Now as I said I may have been exaggerating a bit about the muscle strength but you do need to stir it the entire time it is cooking. The key is adding hot broth a bit at a time and letting the liquid be absorbed into the rice. I promise the results are worth it!
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 5 slices bacon chopped
- 6 ounces baby bella mushroom sliced thin
- 1/4 teaspoon salt
- 2/3 cup Marsala wine
- 1 1/2 cups arborio rice
- 5 1/2 cups chicken broth
- 1 1/2 ounces gratedparmesan or romano cheese
- 2 tablespoons butter
- salt and pepper
- Heat a large skillet over medium heat with oil. Add onion and bacon and cook until bacon is almost crisp and onion is tender (about 5-6 minutes)
- Stir in mushrooms and 1/4 tsp salt and cook for 5 minutes until mushrooms are tender.
- Add 1/2 of the wine and stir until liquid is absorbed (about 3-4 minutes)
- Add rice and stir until rice is light brown (about 4-5 minutes) then stir in remaining wine stirring until all liquid is absorbed
- Have the chicken broth simmering on the stove while you are preparing the above steps
- Add 1/2 cup of hot broth to rice mixture; stirring constantly until liquid is completely absorbed.
- Keep adding in 1/2 cup increments until broth is absorbed each time – this process should take about 25 minutes. Make sure the broth is simmering the entire time
- Stir in cheese and butter then season will additional salt and pepper to your liking
So what do you think? Have I intrigued you? Will you give it a try? Please let me know if you do or have any questions.
Another risotto recipe you might like – Limoncello and Asparagus Risotto