This bacon mushroom risotto is creamy, rich, and packed with smoky bacon and earthy mushrooms. The slow-stirred Arborio rice releases its natural starch to create that signature velvety texture, and the Parmesan adds a nutty richness that makes every bite satisfying.
I’ve included both stovetop and Instant Pot instructions so you can make this whether you want the hands-on experience of traditional risotto or the ease of a pressure cooker. Either way, it’s naturally gluten-free and works as a cozy weeknight dinner or an impressive dish for entertaining.
Why You’ll Love this Recipe
Looking for more risotto recipes? instant pot lemon risotto / pumpkin risotto / pea and asparagus risotto with burrata / classic gluten-free risotto
Ingredients
Ingredient Notes
- Arborio Rice – This short-grain rice is essential for risotto because of its high starch content that creates the creamy texture. Don’t rinse it before cooking or you’ll wash away the starch. Carnaroli or Vialone Nano work as substitutes.
- Bacon – Use thick-cut bacon for better flavor and texture. Pancetta works as a substitute for a more traditional Italian flavor.
- Mushrooms – Cremini or baby bella mushrooms have the best earthy flavor. White button mushrooms work in a pinch, or mix in shiitake or oyster mushrooms for more depth.
- Parmesan cheese – Grate Parmesan fresh from a block for the best flavor and creamy texture. Pre-grated cheese contains anti-caking agents that affect how it melts.
- White Wine – Use a wine you’d actually drink, like Sauvignon Blanc or Pinot Grigio, since the flavor comes through in the dish. For alcohol-free, use extra broth with a splash of white wine vinegar or lemon juice for acidity.
- Chicken Broth – Use low-sodium broth so you can control the salt level. If you are gluten-free, check that your broth is gluten-free as some brands aren’t.
Tip
Keep your broth warm while making risotto. Heat it in a saucepan and maintain a gentle simmer. Adding cold broth shocks the rice and slows cooking, making it harder to achieve a creamy texture. Warm broth absorbs evenly and helps the rice release its starch properly.
Step-by-Step Instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Expert Tips
Storage Instructions
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Make sure the risotto has cooled completely before sealing to maintain its texture and flavor.
I don’t recommend freezing risotto as the texture changes too much.
Reheating
Stovetop: Place the risotto in a saucepan with a splash of broth, wine or water to loosen it. Reheat over low heat, stirring frequently, until creamy and warmed through. I usually add a tablespoon of butter to give it some extra richness when reheating.
Microwave: Heat the risotto in a microwave-safe dish with a splash of liquid. Cover loosely and heat in 30-second intervals, stirring between intervals to ensure even heating.
Serving Suggestions
rve this bacon mushroom risotto as a main course with a simple side salad, or as a side dish alongside grilled chicken or steak. The rich, creamy texture pairs well with fresh, bright flavors that cut through the richness.
For sides that balance the dish, try roasted broccoli and potatoes, crispy Parmesan smashed potatoes, or a simple arugula salad with apple cider vinaigrette. If you’re serving this for entertaining, crispy air fryer chicken thighs or baked chicken kabobs make great protein pairings.
For more risotto variations, try my instant pot lemon risotto, pumpkin mushroom risotto, or pea and asparagus risotto with burrata.
More gluten-free dinners to try
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Bacon Mushroom Risotto
Ingredients
- 6 cups (1.4 kg) chicken broth - or vegetable broth
- ½ lb (132 g) bacon - about 6 slices, cut into lardons (1/2 inch pieces)
- 8 oz (225 g) baby bella mushrooms - sliced
- 1 cup (125 g) yellow onion - finely diced, from ½ yellow onion
- 3 cloves garlic - minced
- 2 cups (360 g) Arborio rice
- ½ cup (120 g) dry white wine - such as Sauvignon Blanc or Pinot Grigio
- 2 oz (50 g) freshly grated Parmesan - about 1/2 cup
- 2 tablespoons (28 g) unsalted butter
- ½ teaspoon kosher salt - or to taste
- ¼ teaspoon ground black pepper - or to taste
- fresh parsley - chopped (optional, for garnish)
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Stove Top Instructions:
- Prepare the Broth: Bring 6 cups (1.4 kg) chicken broth to a simmer in a medium saucepan and keep it warm over low heat. Warm broth ensures even cooking and a creamy texture.
- Cook the Bacon: In a large skillet over medium heat, cook ½ lb (132 g) bacon until crispy, about 3-4 minutes. Then remove the cooked bacon with a slotted spoon and set aside on a paper towel-lined plate. Pour off all but about 2 tablespoons of bacon fat from the skillet.
- Sauté the Mushrooms: In the same skillet with the bacon fat, add 8 oz (225 g) baby bella mushrooms. Cook until browned and softened, about 5-7 minutes. Remove and set aside with the bacon.
- Cook the Onion: In the same skillet, add chopped 1 cup (125 g) yellow onion to the remaining bacon fat. Cook over medium heat until softened and translucent, about 5 minutes. Stir in 3 cloves garlic and cook for 1 minute until fragrant.
- Toast the Rice: Add 2 cups (360 g) Arborio rice to the skillet and stir until lightly toasted, about 2 minutes. Toasting helps enhance the nutty flavor of the rice.
- Deglaze the Pan: Pour in ½ cup (120 g) dry white wine, stirring constantly until mostly absorbed.
- Cook the Risotto: Add the warm broth one ladle at a time (about 3/4 cup). Stir occasionally until the liquid is mostly absorbed before adding the next ladle. Repeat until the rice is tender and creamy, about 20-25 minutes.
- Finish the Risotto:Remove from heat. Stir in 2 oz (50 g) freshly grated Parmesan, 2 tablespoons (28 g) unsalted butter, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and most of the cooked bacon and mushrooms, reserving about 1/4 for garnish.
- Serve: Divide the risotto into bowls and top with the remaining 1/4 of the bacon and mushrooms for extra crunch. Garnish with fresh parsley or extra Parmesan if desired.
Instant Pot Instructions:
- Cook the Bacon: Turn the Instant Pot to "Sauté" mode. Add the ½ lb (132 g) bacon and cook until crispy, about 5 minutes. Remove the cooked bacon and drain off all but about 2 tablespoons of bacon fat from the pan.
- Sauté the Mushrooms: Add 8 oz (225 g) baby bella mushrooms to the pot and cook in the bacon fat until browned and softened, about 5 minutes. Remove and set aside with the bacon.
- Sauté the Aromatics: Add a drizzle of olive oil to the pot if needed. Stir in the diced 1 cup (125 g) yellow onion and cook for 3 minutes, until softened. Add 3 cloves garlic and sauté for an additional 1 minute.
- Toast the Rice: Stir in 2 cups (360 g) Arborio rice, coating it with the oil and onions. Toast for about 2 minutes, stirring frequently, until fragrant.
- Deglaze with Wine: Pour in ½ cup (120 g) dry white wine and stir, scraping up any browned bits from the bottom of the pot. Let it simmer until mostly absorbed, about 2 minutes.
- Pressure Cook the Risotto: Add 6 cups (1.4 kg) chicken broth, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Stir well, then turn off the sauté function. Seal the Instant Pot lid and set to high pressure for 6 minutes. The pot will take about 15 minutes to come to pressure, then cook for 6 minutes once pressure is reached.
- Release Pressure: Let the pressure release naturally for 7 minutes, then carefully turn the valve to venting to release any remaining pressure. Remove the lid and stir the risotto to combine.
- Finish the Risotto: Stir in 2 tablespoons (28 g) unsalted butter, 2 oz (50 g) freshly grated Parmesan, and most of the cooked bacon and mushrooms, reserving some for garnish. Taste and adjust seasoning with additional salt and pepper, if needed.
- Serve: Divide into bowls and top with the remaining bacon and mushrooms. Garnish with fresh parsley and extra Parmesan if desired.
Notes
- Gluten-Free: If you have celiac disease, like me, ensure your broth and other ingredients are gluten-free if needed.
- Dairy-Free: To make this risotto dairy-free, replace Parmesan with a dairy-free alternative and swap the butter for plant-based butter or olive oil.
- Vegan: Follow the dairy-free guidelines, omit the bacon, and use vegetable broth instead of chicken broth.
Nutrition
This looks so good! What a great combination of flavors!