Wednesday, March 11, 2015

Bacon Mushroom Risotto

This was my first attempt at making risotto and luckily it was a huge success. The combination of creamy rice peppery bacon and earthy mushrooms is the perfect side dish for any dinner. I paired mine with Parmesan Crusted Pork Chops (recipe coming soon!). This recipe does make a lot, my family and I will be eating leftovers for a while, but this is delicious warmed up for lunch with a good amount of parmesan cheese to add an extra creamy cheese factor.

  • 1 oz. Dried Porcini Mushrooms
  • 8 oz. Cremini Mushrooms
  • 5 Slices Thick Cut Peppered Bacon ( diced into bite sized pieces)
  • 1 1/2 C. Arborio Rice
  • 1 T. Olive Oil
  • 1 1/2 C. Hot Chicken Broth
  • 1 C. Hot Beef Broth
  • 1/2 Yellow Onion (small dice)
  • 2 Garlic Cloves (minced)
  • 2/3 C. Dry Vermouth 
  • 2 T. Butter
  • Kosher Salt
  • Fresh Cracked Black Pepper
  • Parmesan Cheese


  1. Soak porcini mushrooms in hot water for about 20 min then drain and set aside.
  2. Heat oil in a large skillet and brown bacon.
  3. Add in onion and garlic and cook for about a min.
  4. Chop cremini and porcini mushrooms then add to pan and cook for about 3 min.
  5. Stir in rice and vermouth and cook until liquid is absorbed.
  6. Add in stocks and bring to a simmer.
  7. Cover and continue to simmer for about 20 min stirring occasionally.
  8. Mix in butter until melted.
  9. Season with salt and pepper if needed.
  10. Serve sprinkled with parmesan cheese

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