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bacon & mushroom risotto

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.


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Cooks in 20 minutes
5 mins Prep.
15 min Cooking.
Cooking timer Time
This is per portion, 100g
Calories: 89
Protein: 3.6g
Fat: 4.5g
Carbohydrates: 15g
Fiber: 0.7g
Sugar: 0.7g
Nutritional information Nutrition
This is a single serving recipe Table for Two Servings
Medium : Some degree of experience is needed to make this recipe. Chefs hat Difficulty
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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.


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serving tray Cuisine:Italian
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ingredients

220 g Base Risotto
2 Rashers Smoked Back Bacon
120 g Mixed Mushrooms
1 Cup Veg Stock
25 g Salted Butter
Chives & Cheese to serve.

Cooking Instructions

  1. Dice up the bacon and chop up the Mushrooms ready to fry off.
  2. In a large frying pan , melt the butter then add the bacon and the mushrooms, then cook until soft , about 8 minutes.
  3. When the bacon & mushrooms are cooked remove from the pan and set aside in a bowl.
  4. In the same pan add the ' Base Risotto' and a ladle of stock.
  5. Mix up the risotto and stock , cook until hot.
  6. Add the Mushrooms & bacon to the risotto and mix in , Cook until piping hot.
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Tips-
Other ideas:
'Use a hard Italian cheese to grate over the top of the Risotto ...'