Risotto with Mushrooms and Bacon

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Average: 5 (2 votes)
(2 votes)
Risotto with Mushrooms and Bacon
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
300 grams
750 grams
mixed Mushrooms (such as creminis, chanterelles, porcinis)
2
onions (finely chopped)
50 grams
Bacon (sliced)
1
1
1 teaspoon
1 tablespoon
2 tablespoons
125 milliliters
700 milliliters
2 tablespoons
parsley (finely chopped)
2 tablespoons
Parmesan (freshly grated)
How healthy are the main ingredients?
Mushroomoniongarlicolive oilparsleysalt

Preparation steps

1.

Brush or rinse mushrooms, trim, and halve or quarter, depending on size.

2.

Heat vegetable broth in a pan over low heat. In another pot, sauté onion in oil until translucent. Add bay leaf and porcini powder. Press garlic through a garlic press into the pot. Add rice and cook until translucent. Add wine and cook until completely reduced. Add a cup of broth and cook, stirring, until absorbed. Continue adding broth by the cupful, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with salt and pepper.

3.

Cut bacon into strips. In batches, cook bacon and mushrooms in hot butter until browned. Season with salt and pepper and mix into risotto, along with parsley. Serve risotto topped with grated Parmesan.