Ingrédients pour Mushroom Risotto To Die For
- 4 tablespoons butter
- Rindless Smoked Streaky Bacon
- 1/2 medium onion, chopped
- Olive Oil
- 8 ounces sliced mushrooms (cremini, shiitake, or a mix)
- Chestnut Mushrooms
- Risotto Rice
- Garlic Clove
- White Wine
- Chicken Stock
- Parmesan Cheese
- 2 tablespoons chopped fresh basil, plus extra for garnish
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Comment préparer Mushroom Risotto To Die For
- Melt 2 tablespoons of butter in a large pan over medium heat.
- Add 4 ounces of chopped bacon and 1/2 medium onion, chopped. Cook until bacon is crispy and onion is softened, about 5 minutes.
- Transfer bacon and onion to a plate and set aside.
- Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan.
- Add 8 ounces of sliced mushrooms (cremini, shiitake, or a mix) and sauté for 5-7 minutes, until softened and lightly browned.
- Transfer mushrooms to the plate with the bacon and onion.
- Add 1 cup of Arborio rice and 2 cloves of minced garlic to the pan. Toast the rice for 1 minute, stirring constantly.
- Pour in 1/2 cup of dry white wine and bring to a simmer, stirring until the liquid is almost absorbed.
- Add 1 1/2 cups of hot vegetable or chicken broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding more. Continue until the rice is creamy and al dente (about 18-20 minutes).
- Stir in the reserved bacon, onion, and mushrooms.
- Remove from heat and stir in 1/2 cup of grated Parmesan cheese and 2 tablespoons of chopped fresh basil.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves. Serve with a green salad and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
21g
Fat
97g
Carbs
10g
