Mushroom risotto with bacon
Arborio rice with mushrooms and Parmesan, with bacon.
Active time38 min
Cooking25 min
Total1 hResting : 2 min
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Ingredients
- 250 g mushrooms
- 80 g onions
- 60 g grated Parmesan
- 120 g smoked bacon
- 1 l vegetable stock
- 20 ml olive oil
- 320 g arborio rice
- 100 ml dry white wine
Preparation
Clean and thinly slice the mushrooms. Peel and thinly slice the onion. Heat the stock in a saucepan.
250 g mushrooms80 g onions1 l vegetable stock- knife
- saucepan
Heat half the oil in a sauté pan. Sauté the onion for 3 minutes, add the rice and stir for 2 minutes. Pour in the wine and let it almost completely evaporate.
20 ml olive oil320 g arborio rice100 ml dry white wine- sauté pan
- spatula
Add the hot stock a ladleful at a time, stirring and waiting for each addition to be absorbed before adding the next. Allow 18 to 20 minutes, until the rice is tender but still slightly firm.
- sauté pan
- ladle
- spoon
While the rice is cooking, brown the mushrooms for 8 minutes in another frying pan with the remaining oil.
- frying pan
- spatula
Prepare 120 g smoked bacon. Fry the bacon in a dry frying pan until browned, then drain and chop it. Add everything to the dish. Stir the mushrooms into the risotto with the Parmesan. Leave to rest off the heat for 2 minutes.
60 g grated Parmesan120 g smoked bacon- sauté pan
- spatula
- knife
- chopping board
- frying pan
Allergens
- Celery
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration