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Bacon & Cremini Mushroom Risotto
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Description
Bacon and mushrooms mixed into a creamy risotto with parmesan cheese. A perfect side dish for a nice grilled steak and a vegetable.
Ingredients
- 5 cups Chicken Broth
- ½ pounds Bacon, Chopped
- 1 whole Onion, Chopped
- 6 ounces, weight Sliced Fresh Cremini Mushrooms
- 1 clove Garlic, Minced
- 1-¾ cup Arborio Rice
- 1 cup Dry White Wine
- ½ cups Heavy Whipping Cream
- 1 cup Grated Parmesan Cheese
- 1 pinch Salt
- 1 pinch Pepper
- 1 Tablespoon Chopped Parsley For Garnish
Preparation
Add 5 cups of chicken broth to a large pot. Heat until almost boiling.
In another large pot, add bacon and onions and sauté until bacon is crispy and onions are tender. Add the entire pack of mushrooms and stir until mushrooms are browned and juicy, about 5-7 minutes. Add 1 large clove of garlic, minced. Stir for about one minute.
Dump in the rice. Stir for about 2 minutes. Add in the wine. Stir until mostly absorbed. Begin ladling in broth a cup at a time. After you ladle in one cup, stir until just until absorbed, then add another cup. Continue until all broth is used.
Stir in cream and cheese and stir until cream is absorbed just a little bit and cheese is melted. Season with salt and pepper to taste, and serve immediately! Garnish with chopped parsley.
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