Mushroom & Bacon Risotto is one of our favorite winter meals ❤️ because it’s comfort food at it’s finest. It has acid and is an absolute umami bomb.
The way I prepare my risotto is first by frying some bacon. I cook all of the fat out of the bacon making it super crispy and I use that crispy bacon to finish my dish.
Using the bacon oil, I lightly fry shallots, the whites of some green onions and garlic until the shallots and onions are slightly translucent being careful not to burn the garlic. I then add arborio rice and toast the grains lightly. Now the wine is introduced 😋 and I add enough to cover the rice (1-ish cup). Once the wine has reduced I add the juice from 1/2 of a lemon and the mushrooms.
I also add some chicken stock. Now the waiting and stirring 😉.
At about the halfway point, I’ll add anchovy paste. Anchovy paste is one of my favorite items to add to my cooking because it heightens the flavor and helps create that umaminess.
I always keep an eye on my risotto because if it dries out I’ll add a bit more wine.
You’ll know the risotto is done once it doubles in size and tastes like it has some bite (30ish minutes to cook). I typically finish my risotto with some parmesan, another slash of wine, and lemon.
Finally I finished my dish with the crispy bacon, the greens from the green onions and lemon zest. Enjoy!
Mushroom & Bacon Risotto
- Half a package of bacon
- 2 shallots
- The whites of two green onions
- 3 cloves of garlic
- 6 mushrooms
- 1 cup arborio rice
- 1 cup white wine
- 2 cups of chicken stock
- The tops of the two green onions
- Zest from one lemon
- Juice from one lemon
- 1/4 cup of grated parmesan