Risotto can be a delicacy rice dish if prepared correctly. Bacon and mushroom risotto is certainly my favorite one. The crunchy bacon blends perfectly with the mushroom taste. Besides the correct cooking of the risotto rice, parmesan is definitely the most important secret of this dish: as much as possible and as fresh as possible.
Bacon and mushroom risotto
Servings: 4-6 servings
Time: 1 hour
Difficulty: medium
Ingredients
- 1 tbsp olive oil
- 1 chopped onion
- 8 slices of bacon, cut into small pieces
- 250 g of mushroom (the best ones are the forest ones, but any type is fine too)
- 300 g risotto rice
- 1 l chicken stock
- grated parmesan
Directions
- Heat the oil and cook the onion and bacon for 5 min to soften.
- Add the mushrooms and cook for a further 5 min until they start to release their juices.
- Stir in the washed rice and cook until all the juices have been all absorbed.
- This is the most important part – add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next one – it will take about 30 mins for all the stock to be added.
- Once the rice is cooked, add 1-2 handful of parmesan and mix the risotto.
- Add extra parmesan on the top for serving.
