Bacon and Herb Mushroom Risotto Recipe

Ingredients

• 6 slices of bacon, chopped
• 1 cup of Arborio rice
• 4 cups of chicken broth
• 1 cup of sliced mushrooms
• 2 cloves of garlic, minced
• 1/2 cup of white wine
• 2 tablespoons of butter
• 1/2 cup of grated Parmesan cheese
• 1 tablespoon of fresh thyme leaves
• 1 tablespoon of fresh chopped parsley
• Salt and pepper to taste

Instructions

1. In a large pot or dutch oven over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same pot, add the mushrooms and garlic. Cook until mushrooms are browned and garlic is fragrant, about 5-7 minutes.
3. Add the Arborio rice and stir to coat it in the bacon fat and mushrooms. Cook for 2-3 minutes until the rice is translucent.
4. Pour in the white wine and stir until it has been absorbed by the rice.
5. Add 1 cup of broth to the rice and stir until the broth has been absorbed. Continue adding broth, 1 cup at a time, stirring constantly until the risotto is creamy and tender, about 25-30 minutes.
6. Stir in the butter, Parmesan cheese, thyme, parsley, and cooked bacon. Season with salt and pepper to taste.
7. Serve hot and enjoy!

Verdict

This Bacon and Herb Mushroom Risotto is a rich and creamy dish that is perfect for a special occasion or a cozy night in. The combination of savory bacon, earthy mushrooms, and fresh herbs is a match made in heaven. Serve it with a side salad or some crusty bread for a perfectly balanced meal.

Serving Suggestions

• Garnish with additional fresh herbs, grated Parmesan cheese, and a sprinkle of black pepper.
• Pair with a crisp white wine or a light red wine.
• Serve as a side dish to grilled meats, roasted vegetables, or baked fish.