Mushrooms Recipe


Creamy Mushroom Risotto Topped With Crispy Bacon

April 26, 2016

Creamy Mushroom Risotto Topped With Crispy Bacon 0 5 0

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  • Prep 5 mins
  • Cook 40 mins
  • 5 mins

    40 mins

    45 mins

  • Serve 4 Servings


1 litre chicken stock

2 bay leaves

1 bunch thyme

4 rashers bacon, sliced

25g butter

1tbs olive oil

1 brown onion, finely diced

2 Portabella mushroom (150g), sliced

100g Swiss Brown mushrooms, quartered

1 1/2 cups Arborio rice

1/3 cup (85ml) white wine

Parmesan to serve


1Place stock, bay leaves, thyme and 250ml water in saucepan over high heat bring to the boil. Stir to break up thyme. Pour into a bowl and set aside.

2Heat bacon in a non stick fry pan over medium heat and cook for 4 minutes or until golden. Remove with a slotted spoon and set aside.

3Add butter and oil to the pan and stir until the butter melts. Add onion and cook for 3 minutes to soften. Add sliced mushrooms and rice. Cook, stirring for 4 minutes until coated and glossy. Add wine and stir until absorbed. Add stock 1 ½ cups at a time, stirring until absorbed between additions until rice is al dente (this should take about 25 minutes).

4To finish, stir in remaining butter and divide between bowls. Return bacon to pan to warm through. Toss through with any remaining thyme leaves from stock bowl and scatter over bowls with Parmesan to serve.