Embark on a culinary journey to savor the tantalizing flavors of "Bacon Mushroom Risotto," a dish that seamlessly blends the smoky richness of bacon with the earthy umami of mushrooms. This creamy and comforting risotto is a symphony of textures, where tender rice grains dance harmoniously with sautéed bacon and mushrooms, enveloped in a velvety Parmesan cheese sauce. As you delve into this article, you'll discover the secrets to crafting the perfect bacon mushroom risotto, from selecting the finest ingredients to mastering the art of risotto-making. Prepare to tantalize your taste buds and indulge in a culinary experience that will leave you craving for more.
Let's cook with our recipes!
BACON AND WILD MUSHROOM RISOTTO WITH BABY SPINACH
This is from the latest Cooking Light, I am dying to make it but haven't had a chance yet; want it here so I can get the ingredients after work.
Provided by larchie
Categories One Dish Meal
Time 1h
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Heat large dutch oven over medium heat. Add bacon to pan, cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with slotted spoon.
- Add shallots, oil, thyme, and garlic to drippings in pan; cook six minutes or until shallots are tender, stirring occasionally.
- Stir in mushrooms, cook 8 minutes, stirring occasionally.
- Add rice, cook 1 minute, stirring constantly.
- Stir in Madeira, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
- Stir in 1 c stock, cook 4 minutes or until liquid absorbed, stirring constantly. Add remaining stock, 1/2 c at a time, until each portion of stock is absorbed before adding the next (25 minutes total).
- Stir in spinach, cook 1 minute.
- Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon, and serve immediately.
LEMON RISOTTO WITH BACON & MUSHROOM
I love this recipe. Best of all I don't have to battle with the kids to get them to eat their dinner...they love it too.
Provided by Catherine Robson
Categories Short Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small pot combine lemon juice and stock and bring to a simmer.
- Keep covered with a lid so it does not evaporate all away.
- Lightly spray olive oil in another large heavy based pot.
- Add the onion and bacon and cook over a medium heat until onion is softened.
- Add arborio rice and cook over medium heat until rice warms for about 5 minutes (don't allow to brown).
- Add 1 cup of the hot lemon stock to the rice, stirring well with a wooden spoon.
- Once the stock has absorbed, add the mushrooms and another cup of hot stock.
- Stir well and wait until the stock has been absorbed before adding another cup of the hot stock.
- Repeat the above step until all the stock has been absorbed (adjust consistency with more/less water or stock if required).
- Remove from heat and stir in parmesan cheese.
- Cover with lid and let stand for 5 minutes before serving.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the risotto will be. Use fresh, flavorful mushrooms, Arborio rice, and a good quality broth.
- Don't overcook the rice. Risotto should be cooked al dente, with a slight bite to it. Overcooked rice will be mushy and unpleasant.
- Stir the risotto constantly. This helps to prevent the rice from sticking to the pan and also helps to release the starch, which gives risotto its creamy texture.
- Add the liquid gradually. Don't add all of the liquid at once. Add it in small increments, stirring constantly, until the rice is cooked through.
- Season to taste. Risotto should be flavorful, but not overpowering. Season it with salt, pepper, and other herbs and spices to taste.
- Garnish with fresh herbs. Fresh herbs, such as parsley, basil, or chives, add a pop of color and flavor to risotto.
Conclusion:
Risotto is a delicious and versatile dish that can be enjoyed by people of all ages. With a little practice, you can make perfect risotto at home. So next time you're looking for a special dish to serve, give risotto a try. You won't be disappointed!
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