Bacon & Mushroom Risotto Recipe

About this recipe

A luxurious, velvety Italian classic that balances earthy and smoky notes. Arborio rice is slow-cooked in a savory broth until it reaches a perfect al dente creaminess. It is folded with crispy, salt-cured bacon and sautéed mushrooms (cremini or button), then finished with a generous sprinkle of Italian hard cheese and a touch of fresh chives. It’s the ultimate sophisticated comfort food.

Ingredients

• 1 Kg Riso Ellebi Arborio Rice
• - Fresh Cream
• 100 g Salt
• 1 pack Mushrooms Button
• - Lemon Juice
• 250 G Chives Herbs(250 Gm)
• - Onion
• - Butter
• 100 g Garlic
• 100 g Parmesan Cheese
• - Vegetable Stock Cubes

Instructions

1. 1. In a large pan, fry the diced bacon until crispy. Remove the bacon and set aside, but keep the rendered fat in the pan. Sauté the mushrooms in that same pan until they are browned and their moisture has evaporated. Remove and set aside.
2. 2. Add the onion to the pan (add a dash of Olive oil if needed) and sauté until translucent. Add the Arborio rice and "toast" it for 1–2 minutes until the edges are translucent.
3. 3. Add the warm broth one ladle at a time, stirring constantly. Wait until the liquid is fully absorbed before adding the next ladle. This friction releases the rice starch, creating the natural creamy sauce.
4. 4. When the rice is tender but still has a slight "bite," stir the crispy bacon and sautéed mushrooms back into the pot.
5. 5. Turn off the heat. Stir in the cheese and butter (Olive oil). Cover and let it sit for 2 minutes. Garnish with fresh chives and lemon juice before serving.