Bacon Mushroom Risotto is a creamy, comforting, and crowd-pleasing dish that’s as versatile as it is delicious. Packed with smoky bacon, earthy mushrooms, and rich Parmesan cheese, it’s perfect for anything from an elegant dinner party to a cozy weeknight meal.
With options for both stovetop and Instant Pot preparation, this gluten-free recipe ensures anyone can master it and serve a dish that leaves guests raving.
You’ll love this recipe because…
Looking for more risotto recipes? instant pot lemon risotto / pumpkin risotto / pea and asparagus risotto with burrata / classic gluten-free risotto
Ingredients
TIP
Stir frequently but not constantly while cooking the risotto—this helps release the rice’s natural starch for a creamy texture without breaking down the grains. The key to perfect risotto is patience: add warm broth gradually, allowing each ladleful to absorb fully before adding more.
Ingredient Notes
- Arborio Rice – This short-grain rice is essential for risotto because of its high starch content, which creates the creamy texture. Avoid rinsing it, as this removes the starch. If you can’t find Arborio, Carnaroli or Vialone Nano rice are excellent substitutes.
- Bacon – Choose thick-cut bacon for more meaty flavor and crispy texture. Pancetta is a great alternative if you want an Italian twist.
- Mushrooms – Cremini or baby bella mushrooms provide a rich, earthy flavor, but white button mushrooms can work in a pinch. For an elevated dish, mix in wild mushrooms like shiitake or oyster for more depth.
- Parmesan cheese – Use freshly grated Parmesan (Parmigiano-Reggiano if possible) for the best flavor and melting ability. Pre-grated cheese often contains anti-caking agents that can affect texture.
- White Wine – Select a wine you enjoy drinking, such as Sauvignon Blanc or Pinot Grigio, as its flavor will shine through in the dish. If avoiding alcohol, substitute with an equal amount of broth and a splash of white wine vinegar or lemon juice for acidity.
- Chicken Broth – Opt for a low-sodium chicken or vegetable broth so you can control the salt level in the risotto. If you are gluten-free, be sure to double check that the broth you purchase is gluten-free as some are not.
Step-by-step instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Risotto is best served fresh, as it can lose its creamy texture when reheated. If I absolutely must make risotto ahead of time, I reheat it on the stove-top and add extra broth to rehydrate it and a few tablespoons of butter to enhance the richness.
Pre-grated Parmesan can be used in a pinch, but it often contains anti-caking agents that affect the texture. For the best flavor and creaminess, use freshly grated Parmesan from a block of Parmesan cheese.
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
Bacon Mushroom Risotto is a versatile dish that works beautifully as a comforting main course or a decadent side. Pair it with a crisp, lightly dressed arugula salad to balance the richness, or serve alongside roasted vegetables like asparagus or butternut squash for a seasonal touch.
For a complete dinner, add a protein such as grilled chicken, seared scallops, or pan-fried salmon to complement the risotto’s smoky, earthy flavors. Don’t forget a glass of dry white wine, like Sauvignon Blanc, or sparkling water infused with lemon for the perfect finishing touch.
More gluten-free dinners to try
Bacon Mushroom Risotto
Ingredients
- 6 cups chicken broth - or vegetable broth
- 6 slices bacon - cut into lardons (8 oz)
- 1 cup yellow onion - finely diced (125g), from ½ yellow onion
- 3 cloves garlic - minced
- 1/2 cup dry white wine - such as Sauvignon Blanc or Pinot Grigio
- 2 cups Arborio rice - 360g
- 8 oz mushrooms - cremini or baby bella, sliced (250g)
- 1/2 cup freshly grated Parmesan - 1oz, 30g
- 1/2 teaspoon kosher salt - or to taste
- 1/4 teaspoon ground black pepper - or to taste
- 2 tablespoons unsalted butter
- Fresh parsley - chopped (optional, for garnish)
Instructions
Stove Top Instructions:
- Prepare the Broth: Bring the 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 the 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. Leave about 2 tablespoons of bacon fat in the skillet; if needed, drain the excess fat.
- Sauté the Mushrooms: In the same skillet with the bacon fat, add the 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 the chopped onion to the remaining bacon fat. Cook over medium heat until softened and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
- Toast the Rice: Add the 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 the white wine, stirring constantly until mostly absorbed.
- Cook the Risotto: Gradually add the warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue until the rice is tender and creamy, about 20-25 minutes.
- Finish the Risotto: Stir in the Parmesan cheese, salt, pepper, butter, and 3/4 of the cooked bacon and mushrooms. Season with salt and pepper to taste.
- Serve: Divide the risotto into bowls and top with the remaining 1/4 of the bacon and mushrooms for extra crunch and presentation. Garnish with chopped parsley or extra Parmesan if desired.
Instant Pot Instructions:
- Cook the Bacon: Turn the Instant Pot to "Sauté" mode. Add the bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté the Mushrooms: Add the 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 olive oil to the pot if needed. Stir in the diced onion and cook for 3 minutes, until softened. Add the minced garlic and sauté for an additional 1 minute.
- Toast the Rice: Stir in the Arborio rice, coating it with the oil and onions. Toast for about 2 minutes, stirring frequently, until fragrant.
- Deglaze with Wine: Pour in the 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 the broth, salt, and pepper. Stir well, then turn off the sauté function. Seal the Instant Pot lid and set it to high pressure for 6 minutes. It will take about 15 minutes to come to pressure.
- Release Pressure: Allow the pressure to release naturally for 7 minutes, then carefully do a quick release to release any remaining pressure. Remove the lid and stir the risotto to combine.
- Finish the Risotto: Stir in the butter, Parmesan cheese, 3/4 of the cooked bacon, and mushrooms. Taste and adjust seasoning with additional salt and pepper, if needed.
- Serve: Divide into bowls and top with the remaining bacon and mushrooms for added crunch. Garnish with fresh parsley and extra Parmesan if desired.
Notes
- Dietary Modifications:
- 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 the Parmesan with a dairy-free alternative, such as a vegan Parmesan substitute. Swap the butter for a plant-based alternative or olive oil to maintain creaminess.
- Vegan: To make this recipe vegan, follow the dairy-free guidelines and omit the bacon. Use vegetable broth instead of chicken broth.
- Use the Instant Pot for less stress. If you’re hosting a crowd, the Instant Pot method is your best friend. It frees up your attention for other hosting duties and ensures the risotto comes out creamy with minimal effort.
Nutrition
