Bacon Mushroom Risotto
This creamy Bacon Mushroom Risotto is the ultimate comfort dish, perfect for weeknight dinners or elegant entertaining. Smoky bacon, earthy mushrooms, and creamy Arborio rice come together in a rich Parmesan-infused base that’s as versatile as it is delicious. Whether made on the stovetop or in an Instant Pot, this gluten-free risotto pairs beautifully with a fresh salad, roasted veggies, or your favorite protein.
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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)
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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
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
