Best Bacon And Mushroom Arborio Rice Recipes

ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY

Steps:

• In a 5-quart Dutch oven, heat the olive oil over medium heat.
• Add the onion and cook 3-4 minutes until soft and slightly transparent.
• Add the bacon and stir constantly until it starts to crisp.
• Add the mushrooms and cook for an additional 2 minutes.
• Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
• Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
• Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
• Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
• NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
• Stir in the Parmesan cheese and remove from the heat.
• Serve and garnish with extra Parmesan cheese.
• Enjoy!

SLOW-COOKER BACON AND MUSHROOM RISOTTO

Steps:

• Spray 4-quart slow cooker with cooking spray.
• Heat 12-inch skillet over medium heat. Add bacon and cook 10 to 13 minutes, stirring frequently, until bacon is crisp. Using slotted spoon, transfer bacon to slow cooker.
• Add mushrooms to drippings in skillet. Increase heat to medium-high; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Add shallots to skillet and cook 2 to 4 minutes, stirring frequently, until shallots are softened and mushrooms are browned. Add rice and salt and cook about 2 minutes, stirring frequently, until rice becomes opaque. Add wine; cook and stir until most of the liquid is absorbed. Transfer to slow cooker.
• Add broth to slow cooker; stir. Cover and cook on High heat setting 30 minutes. Stir; cook 40 to 60 minutes longer or until rice is just tender but not mushy, and liquid is absorbed.
• Heat whipping cream in 1-quart saucepan over medium heat until warm. Stir cream and Parmesan cheese into rice mixture. Serve immediately.