Risotto with mushrooms and bacon
4 servings
30 minutes
Mushroom and bacon risotto is an elegant dish of Italian cuisine that combines the tenderness of creamy rice, the aroma of forest mushrooms, and the rich flavor of smoked bacon. Originating from northern Italy, risotto is renowned for its rich taste and silky texture achieved through proper cooking of Arborio rice. This version is enhanced with fresh mushrooms and green peas, adding balance and freshness. Parmesan completes the composition with a rich creamy note. This risotto is perfect for a cozy dinner or a festive table where each bite brings pleasure. The dish is served hot, revealing all depths of flavor, and pairs wonderfully with white wine or a light salad.
1
Fry the chopped bacon in olive oil and remove with a slotted spoon.
- Olive oil: 2 tablespoons
- Smoked bacon: 3 pieces
2
Fry the sliced mushrooms in the same oil, add the thinly sliced onion and minced garlic, and fry for another 3 minutes.
- Olive oil: 2 tablespoons
- Fresh champignons: 150 g
- Onion: 1 head
- Garlic: 2 cloves
3
Put rice in the pan, increase the heat, and stir-fry until the rice becomes transparent.
- Arborio rice: 350 g
4
Pour in a ladle of hot broth. Reduce the heat and cook until the liquid is absorbed. Gradually add broth, add peas, and simmer until done.
- Chicken broth: 1.5 l
- Frozen green peas: 150 g
5
Remove from heat, add bacon, mushrooms, and half of the parmesan.
- Smoked bacon: 3 pieces
- Fresh champignons: 150 g
- Grated Parmesan cheese: 50 g
6
Serve on warmed plates, sprinkled with parmesan.
- Grated Parmesan cheese: 50 g