Bacon and Mushroom Risotto
Cowbridge Kitchen
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.
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
The secret to a great risotto is making a rich stock.
Cost to make:
£4.69/ $5.94(Est.)
Equipment:
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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