Bacon & Mushroom Risotto

I am using:

Prep time

15min

Cook time

60min

Have Italian cuisine at home with this tasty bacon and mushroom risotto recipe! Enjoy with the whole family for a delicious dish that is full of flavour.

Riviana Arborio Rice

Riviana Arborio Rice

- Arborio rice: short, round grain, pearly exterior - Retains more natural starch, absorbs liquid and flavor - Preferred rice for risottos in Italy - Suitable for Mediterranean dishes: paellas, stuffed vegetables - Do not rinse before cooking for optimal creaminess

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Arborio Risotto Rice

  • 2 tbsp Olive Oil

  • 1 Onion (finely diced)

  • 4 rasher Rindless Bacon (cut into strips)

  • 12 Large Mushrooms (sliced)

  • 1 cup Chicken Stock (heated)

  • 6 tbsp Parmesan Cheese (grated, plus extra to sprinkle on top)

  • 2 tbsp Light Sour Cream

  • 1 pinch Salt and Pepper (to taste)

Arborio

Characteristics

Medium

Medium

Tender

Tender

Creamy

Creamy

Photo of Bacon & Mushroom Risotto

Method

  • Heat oil in a saucepan, add onions, bacon and mushrooms and cook on a moderated heat for 3 minutes without color.

  • Add rice and cook for a further 2 minutes, stirring until rice is well coated and glossy.

  • Add 1 cup of stock at a time, stirring until absorbed before each new addition until rice is just tender.

  • Stir in the parmesan cheese and sour cream, check seasoning and serve. Sprinkle with additional parmesan to your liking.

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