Recipe
Bacon & Mushroom Risotto
Creamy risotto with smoky bacon, earthy mushrooms, and plenty of savoury depth in every spoonful.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Cook bacon lardons in a wide pan until lightly crisp; remove and set aside.
Sauté mushrooms in the bacon fat until browned, then set aside with bacon.
Add onion to the pan and cook gently until soft.
Stir in arborio rice and cook for 1 minute until coated.
Add hot stock gradually, stirring often and allowing each ladle to absorb.
Continue for 18–20 minutes until rice is tender with slight bite.
Fold in bacon, mushrooms, and parmesan; adjust seasoning.
Rest 2 minutes before serving with extra parmesan.
Notes
Always check seasoning and serve piping hot.
Prep all ingredients before cooking for smoother timing.
About this recipe
This bacon and mushroom risotto is rich, creamy, and deeply comforting. Crispy bacon and sautéed mushrooms bring bold savoury flavour to soft, silky rice cooked with stock until perfectly tender.
It is a fantastic one-pan style supper for cooler evenings and feels restaurant-worthy with minimal fuss. Finish with parmesan and cracked black pepper before serving.
