Bacon and Mushroom Risotto is hearty and comforting yet surprisingly light. Try my short cut method of adding all the broth at once to make this dish even easier!
I woke up with the dreaded cold a few weeks ago and nothing sounded good but comfort food.
Forget chicken soup — Bacon, Leek and Mushroom Risotto is what I’m requesting every time I get sick from here on out. This flavor-packed risotto is elegant yet easy enough to make even if you’re under the weather.
Easy Shortcut Risotto
Arborio rice joins bacon and mushrooms simmered in rich chicken broth flavored with parmesan cheese and fresh thyme. File this dish under “simple is best”. The smokey flavor of the bacon mixed with suteed mushrooms and thyme is so satisfying.
Creamy, dreamy risotto. I can never get enough!
This risotto uses the short cut method of adding all the hot chicken broth at once in the beginning, vs cup by cup as you go. I learned about it via a tweet from Tyler Florence who was live-tweeting risotto making last year. #random. That said, I decided to give it a go on my Shortcut Butternut Squash and Sage Risotto and it worked perfectly!
Start by crisping chopped bacon in a large skillet over medium heat.
Scoop the bacon onto a plate to drain then remove all but 2 Tablespoons bacon grease from the skillet (if you have less than 2, add extra virgin olive oil.)
Meanwhile, prep 3 small or 2 large leeks — just the white and light green parts.
Slice the root and dark green parts off then sliced the leeks in half vertically. Run them under water if you see any dirt or debris stuck in between the layers. Next, slice thinly slice.
Add the sliced leeks to the hot skillet with sliced mushrooms and chopped shallot. Turn the heat up to medium-high, season with salt and pepper, then saute until the leeks are tender and mushrooms are starting to turn golden brown, 7-8 minutes.
Finally, add minced garlic then saute for 1 minute.
Add arborio rice to the skillet then stir well to combine and cook for 1 more minute.
Arborio rice is a short-grain rice, similar to sushi-style rice. What makes it so special is that it’s a high-starch rice which gives risotto its signature thick and creamy texture.
Turn the heat down to medium then add dry white wine and stir until it’s been absorbed by the rice. I use sauvignon blanc or pinot grigio — avoid using a sweet wine like moscato or sweet riesling.
Next add hot chicken broth that’s been brought to a boil in a saucepan next door.
- Tip: It’s very important to add hot chicken broth instead of cold or room temperature broth as to not slow down the cooking process.
Now, stir, stir, stir! That is to say, stir the risotto slowly yet constantly until the rice is plump and tender, and nearly all the broth has been absorbed. This should take about 25 minutes total. Be sure to modify the temperature as needed so that the broth does not boil.
Finally, remove the skillet from the heat then stir in freshly grated parmesan cheese, chopped fresh thyme, and the cooked bacon.
Taste and adjust salt and pepper if necessary, then scoop into bowls and serve!
Risotto is like the grown up version of mac and cheese. Thick, creamy, and totally addicting. I know you’ll love this lovely combo!
More Creamy Risotto Recipes
- Mushroom Risotto
- Shrimp and Asparagus Risotto
- Sweet Corn Risotto
- Shortcut Butternut Squash and Sage Risotto
- Tomato Basil Risotto
- Lighter Chicken Piccata Risotto with Crispy Capers
Ingredients
- 5 cups chicken broth
- 4 slices bacon, chopped
- 3 small or 2 large leeks, white and light green parts only, halved, washed then chopped
- 8 oz sliced mushrooms
- 1 shallot, chopped
- salt and pepper
- 2 garlic cloves, pressed or minced
- 1 cup arborio rice
- 1/4 cup dry white wine, sauvignon blanc or pinot grigio recommended
- 1 Tablespoon fresh thyme, chopped
- 1/4 cup freshly grated parmesan cheese
Directions
- Bring chicken broth to a boil in a saucepan then turn heat to low and place a lid on top to keep hot.
- Meanwhile heat a large skillet over medium heat then add bacon and saute until crisp. Remove to a paper towel lined plate to drain then set aside.
- Remove all but 2 Tablespoons bacon grease from skillet (add extra virgin olive oil if necessary to equal 2 Tablespoons fat), then add leeks, mushrooms, and shallot. Turn heat up to medium-high then season with salt and pepper, and saute until vegetables are tender and starting to turn golden brown, 7-8 minutes. Add garlic then saute for 1 minute. Add rice then stir to coat and cook for 1 more minute.
- Turn heat back down to medium then add wine and stir until absorbed by rice. Add all the hot broth then stir slowly yet constantly until rice is tender and nearly all the broth has been absorbed, 25 minutes. If broth gets to a hard boil, turn heat down. Remove skillet from heat then stir in thyme, parmesan cheese, and cooked bacon, and then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I am currently on a grain-free diet for health reasons and absolutely craving risotto. This looks so delicious! Do you think it would work with cauli-rice? If so, would I need to make any changes to the recipe to accommodate for the lack of starch?
It was good, but I had to add way more liquid to make sure my risotto was well =cooked. I also added some milk to my chicken broth to have a creamier result.
Thank you for sharing your recipe! Cooked it tonight and it was really tasty!
This is a delicious and lighter version of risotto. Unfortunately, except for the reviewer who posted before mine, the majority of posts were oohs and ahhs, rather than how the recipe turned out for them. I made the recipe last night. Here are my thoughts: 1) If you’re looking to lessen the calorie count: Cook bacon until brown, but not crisp. Drain off all the bacon fat. Use a tablespoon or two of olive oil to sauté the leeks and shallot. 2) Leeks take extra work to ensure removal of all the sandy grit that accumulates inside them as they grow. I recommend slicing them in 1/2″ sections then soak them in a large bowl of cold water for an hour (you’ll see dirt and sand drift down to the bottom the bowl). Then lift the leeks out of the water and pat dry. Coarsely chop. 3) Do not boil the stock (overkill). Simply bring it to a simmer. 4) Use more wine. Watch for rice to turn translucent on edges, then add stock in 1/2 cup at a time. 5) Add 2 teaspoons of the fresh thyme while stirring in the stock. Save the last teaspoon for sprinkling atop each bowlful. 6) Parmegiano-Reggiano (cow’s milk) is one of my go-to’s, but do try Locatelli Romano (sheep’s milk) or, for a Mexican twist, grate up some Cotija (cow’s milk) — amazing! For other risottos I’ve even swirled in a bit of Goat Chèvre with truffles, but use a restrained hand as the truffles can overpower the dish. 7) At the end of cooking, drizzle in a tablespoon of fresh lemon juice. Makes it even better…really! Serve wedges on the side. — Mangia!
Om nom nom! I made this for lunch and wanted to eat the whole batch! Thanks for such a delicious recipe!