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 don’t even eat mushrooms, and this looks amazing! The idea of a creamy risotto and bacon, oh my hips!
http://everydaymadefresh.com
Looks delish! I love that it can be made gluten free as well. I sometimes fall into trouble with chicken broth that is not gluten free but they sell GF broth everywhere now. I can’t wait to make this.
Dang, lady! This looks unbelievable and I am gonna just kindly ignore the fact that you are working on a Thanksgiving recipe….whaaaatttt???
Ew I know – right?! Good thing it’s super delicious! ;)
Might have to try this as my first risotto recipe! I’ve always been intimidated due to all the stirring.
Also, I would love to see some leek soup recipes :)
Yum!! You must try Annie’s GF White Cheddar mac (if you haven’t already…). A celiac’s dream!
http://www.womansday.com/recipefinder/roasted-sausage-apples-leeks-potatoes-recipe-122815
I make this recipe just for myself a lot especially in the fall and winter. It is very simple and also keeps well to eat for lunches. I will be making this risotto! Thanks!
Oh my. I first had leeks last summer after I saw a recipe from “Extra Virgin” on Cooking Channel for turkey meatballs on a bed of sauteed leeks. The meatballs were good, but the leeks were awesome! Definitely the star of the dish.
Can’t wait to try this recipe!
Boo to summer colds! But glad this was a result of the needed comfort food :) I love me some mushrooms so I will take any IGE recipe I can get with them! Love leeks too Oh and Bachelor in Paradise, another love of mine.
I feel like you have Recipe-ESP! You always most the most perfect ideas for things I have on hand. I have half a package of uncooked bacon and half a bottle of white wine leftover from the weekend. Just went to Trader Joes for leeks and mushrooms. Can’t wait to make this tonight!!
This looks delicious! I will be saving this for a cool day next month.
PS: Leeks are pretty much my favorite. Looking forward to new recipes with them. :) Trader Joe’s has the best leeks-they are pre trimmed and a good price.
Yum! This risotto looks so creamy and delightful:) We learned about leeks from our studies of Japan and love cooking with them. In fact, Trader Joe’s carries frozen looks that are pretty comparable to fresh for those months when our grocery store doesn’t stock them. Thanks for sharing!
This is almost an exact copy of a Cooking Light recipe that was featured this summer
Oh really? Any similarities are coincidence. I don’t receive Cooking Light. The recipe is based off of several of my other original risotto recipes.
I just recently realized that leeks are good in more than just potato leek soup! I actually made a mushroom leek risotto last week, but I didn’t add the bacon. That looks like a great addition! I will definitely throw it in there next time.