Bacon and Mushroom Risotto
Cowbridge Kitchen
About This Recipe
You can make this Bacon and Mushroom risotto in a little under 30 minutes. It is packed full of flavour and is rich and creamy. The flavour of this risotto depends greatly on what mushrooms you are going to use, and there is a huge choice.
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The origins of bacon and mushroom risotto can be traced back to the rich culinary traditions of Italy, particularly the northern regions where risotto is a staple dish.
Risotto itself is believed to have emerged in the 16th century, with its roots in the rice-growing areas of Lombardy, where the climate and soil conditions are ideal for cultivating high-quality Arborio rice. The dish evolved over time, incorporating various ingredients that reflect the local produce and flavors.
The addition of mushrooms, particularly wild varieties, highlights the Italian affinity for foraged ingredients, while bacon, or pancetta, introduces a savory depth that complements the creamy texture of the risotto. This combination not only showcases the versatility of risotto but also illustrates the harmonious blend of earthy and umami flavors that characterize Italian cuisine.
As the dish gained popularity, it transcended regional boundaries, becoming a beloved comfort food that is now enjoyed worldwide, often adapted to include seasonal ingredients and personal preferences.
5 mins Prep.
15 min Cooking.
Time
Calories: 89
Protein: 3.6g
Fat: 4.5g
Carbohydrates: 15g
Fiber: 0.7g
Sugar: 0.7g
Nutrition
Servings
Difficulty
How to make Bacon & Mushroom Risotto
Most people avoid making risotto because they believe that it is very hard to make. You do need a bit of skill to make a risotto and a bit of experience, but it is not as hard to make a risotto as you might think.
As you can see from this recipe I have pre made a Base Risotto which I use to make this Bacon and Mushroom Risotto.
When adding the stock to the rice, be sure to only stir the risotto in any one direction, don't be tempted to change direction half way through. This will not remove the starch from the rice as efficiently.
Cuisine:Italian
ingredients
2 Rashers Smoked Back Bacon
120 g Mixed Mushrooms
1 Cup Veg Stock
25 g Salted Butter
Chives & Cheese to serve.
Cooking Instructions
- Dice up the bacon and chop up the Mushrooms ready to fry off.
- In a large frying pan , melt the butter then add the bacon and the mushrooms, then cook until soft , about 8 minutes.
- When the bacon & mushrooms are cooked remove from the pan and set aside in a bowl.
- In the same pan add the ' Base Risotto' and a ladle of stock.
- Mix up the risotto and stock , cook until hot.
- Add the Mushrooms & bacon to the risotto and mix in , Cook until piping hot.
Use a hard Italian cheese to grate over the top of the Risotto.
Chestnut
Shiitake
Chanterelle mushrooms
Unsmoked
Ham
Lardons
