Bacon Mushroom Risotto
This bacon mushroom risotto is rich and creamy with smoky bacon, earthy mushrooms, and Parmesan cheese. The slow-stirred Arborio rice releases its natural starch to create that signature velvety texture. Includes both stovetop and Instant Pot methods so you can choose hands-on or hands-off cooking.
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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)
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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
Calories: 451kcal | Carbohydrates: 60g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 1363mg | Potassium: 333mg | Fiber: 3g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 3mg
