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Bacon & Mushroom Risotto Recipe

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This recipe for Bacon & Mushroom Risotto is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 quart reduced sodium chicken broth
1 cup water
4 slices bacon
1/2 pound mixed fresh mushrooms, quartered (button, cremini, shiitake)
1/2 cup red onion, finely chopped
1 1/2 cups arborio rice, uncooked
1/2 cup dry white wine
2 tablespoons butter
1 1/2 cup parmesan cheese
1/4 cup chopped italian parsley
Directions:
Directions:
In saucepan bring broth and water just to a boil, keep warm on low heat. Cook bacon in large pan until crisp, remove bacon from pan, drain on paper towels. Discard all grease but 2 tablespoons of bacon drippings. Return 1 tablespoon bacon drippings to pan, add mushrooms and onions, cook on medium heat until tender, stirring frequently. Remove from pan, set aside. Add remaining bacon drippings and rice to pan, cook and stir 1 minute. Stir in 1 cup hot broth, bring just to simmer. Cook 5 minutes or until most of the broth is absorbed, stirring occasionally Repeat, adding remaining broth then wine, 1/2 cup at a time, until rice is tender. This process should take about 30 minutes. Remove saucepan from heat, add butter, stir until melted, crumble bacon, add half to rice mixture along with the cheese, parsley and mushroom mixture, stir. Sprinkle with remaining bacon.
Number Of Servings:
Number Of Servings:
6

 

 

 

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