Amanda is a Hamilton, ON based watercolour painter, sewing instructor, knitter, mother, and generally crafty person!

Please feel free to look around and hopefully be inspired in your own making!

Portobello Mushroom & Bacon Risotto Recipe

Portobello Mushroom & Bacon Risotto Recipe

This mushroom & bacon risotto is a staple in our house. Probably not a good thing, considering the quantities of bacon, cheese, butter, and olive oil. Although I didn't grow up with risotto, it's now one of my favourite comfort foods. Cheesy rice! With bacon! 

This recipe is kind of self serving because now that it's written out (with pictures!) Jay has no excuse to get out of making it. Ha! There is more than enough room in our kitchen for two risotto masters.

Risotto involves lots of stirring and it's usually easiest to chop up all your ingredients before you get going.

Portobello Mushroom & Bacon Risotto

Ingredients:

  • 6 cups of chicken stock
  • 6 pieces of bacon
  • 2 large portobello mushrooms, chopped
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • Olive oil
  • 2 cups arborio rice
  • 3/4 cup dry white wine
  • 1/4 cup butter
  • 1 cup shredded parmesan reggiano cheese

Directions:

  1. Heat the chicken stock in a large pot until warmed.
  2. Meanwhile, cook the 6 pieces of bacon in a large skillet. When crispy, move the bacon to a paper towel lined plate to cool. Drain the bacon grease from the pan. Crumble the bacon into pieces and reserve.
  3. In the same pan, heat approx. 2 TBSP of olive oil and cook the portobello mushrooms until they are soft. Reserve mushrooms and juices.
  4. In the same pan, cook onions in approx 2 TBSP olive oil until they are translucent. Add garlic and cook for one more minute.
  5. Add the arborio rice and stir continuously. Cook for one minute. The rice should become slightly more translucent. Add the wine, and keep stirring until all of the wine is absorbed. 
  6. Once wine is absorbed, add one ladleful of the warm chicken stock. Stir until stock is absorbed and rice begins to slightly stick to the pan before adding another ladle of stock. Continue until all stock is absorbed or until the rice is cooked through.
  7. Add the butter and parmesan. Stir well until both are melted in. Mix in the reserved bacon crumble and mushrooms. Serve immediately!

Risotto took me a few tries to get right when I first started making it. Don't be discouraged if it goes badly! Just make sure you have good quality ingredients and don't leave the pan... you have to stir the whole time. It's worth it. I use a cast iron pan, and I highly recommend it if you have one. The pans heat more evenly and the rice is less likely to stick.

This recipe is naturally gluten free, but to be sure it's gluten free, make sure all the ingredients you use are gluten free (bacon and chicken soup stock are sometimes gluten filled culprits).

Let me know if you have any questions, or if you have any great risotto combinations I should try! I feel like nothing can top bacon and mushroom, but there must be other delicious risotto versions out there.

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