bacon and mushroom risotto in a white bowl
In the Kitchen,  Main Dishes,  Recipes

One Pot Bacon and Mushroom Risotto

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This One Pot Bacon and Mushroom Risotto is a flavorful creamy risotto with bacon and mushrooms throughout.

It was our first night in Barcelona. We had arrived just that morning. With the time difference, we all felt jet lagged. As was expected but before that trip, we had done our research. We knew exactly where would be dining that first evening. So in our tired stupors, we set off to find this small hole-in-the-wall style restaurant. That came highly recommended by non-other than Mr. Rick Steves. We had to find it and we had to try what he recommended.

Now I love risotto. I often order it in fancier restaurants when we go out or while traveling. I don’t need anyone’s specific suggestion to try it. But on this trip, however, in this small family-owned restaurant halfway across the world. I had to try it.

Risottos are almost certainly always good. To date, however, this was one of the BEST ones I have had. It was as simple as risotto can be. A few herbs and mushrooms then finished off with parmesan. It was a beautiful dish in presentation. When the waiter placed the small white bowl in front of me, it had a humble look yet one of a beautiful risotto.

Creamy, not overly so, and not dried out. An issue I find with some of the worst risottos I have tried. But not this one. It was perfectly salted and creamy, the mushrooms cooked just right. Two things were absolutely certain to me about this risotto. The chef used good stock and they stirred it continuously. Thus creating a perfectly cooked, creamy risotto.

The next day, my daughter and I went back for more.

What I Love About This One Pot Bacon and Mushroom Risotto

This One Pot Mushroom and Bacon Risotto is a satisfying recipe that is packed with flavor. Risottos are great one-pot meals to throw together yet they are deceiving in that they have a bit of a reputation for being upscale. For whatever reason, here in the states when I mention making risotto for dinner I tend to get a look. As if this dish required a ton more effort than any other dinner to be made.

Moreover, many upscale restaurants around the world serve risotto on their menu. When in fact risottos are no more an Haute food item than a peasant one. Risotto is a staple in Italy and just as popular as pasta. It is versatile beyond belief. Truly, with just a bit of arborio rice and good stock you can make a delicious plain risotto.

But this One Pot Mushroom and Bacon Risotto is a bit extra. Packed with flavors that gently meld together slowly in the pot. Creating a delicious hearty risotto I go back to time and time again.

Simple enough to make and so versatile that leaving out the bacon to create a standard vegetarian-style mushroom risotto works just as well.

If you love Italian dishes as much as I do be sure to check out this Classic Carbonara Recipe. It makes a traditional, creamy carbonara that is dynamite.

What You’ll Need To Make One Pot Bacon and Mushroom Risotto

1 ½  cups of Arborio Rice 

4 ½ cups of good quality chicken stock (homemade is best)

¾  cup cooking sherry

4 cloves of garlic

1 tsp dried thyme

4 slices of thick cut bacon

1 cup of mushrooms sliced or quartered

2 tbsp of salted butter

Salt and pepper to taste

Parmesan to garnish (optional)

Directions

Begin by chopping the bacon and mincing the garlic.

bacon being chopped up for bacon and mushroom risotto

Taking a saucepan pour all the stock in and heat it over a low heat on the side until you need it.

In a dutch oven begin browning the bacon.

After about 2 minutes, add the mushrooms, thyme and a couple cracks of black pepper to the pot.

The idea is to not let the garlic cook too long or it will burn.

Taking a slotted spoon, remove the bacon and mushroom mixture from the pot and set it aside.

bacon and mushrooms on a plate for bacon and mushroom risotto

Add the cooking sherry to deglaze the pan stirring it about to remove any debris on the bottom. Add the rice.

Give it a consistent stir until the wine is absorbed into the rice, once absorbed begin adding the stock a ½ cup at a time. Stir the ½ cup around constantly until it absorbs into the rice and then add another ½ cup of the stock.

bacon and mushroom risotto in a pot

You will continue stirring and adding ½ cup of stock until all your stock has been absorbed. At that point, your rice should be cooked.

When you are on your last ½ cup of stock you can dump the bacon and mushroom mixture back into the pot. Your Risotto should be ready once the last bit of stock is absorbed and you should have a creamy consistency.

bacon and mushroom risotto in a large pot

Add the butter and give it a good stir, and taste. Add any additional salt or pepper you’d like.

bacon and mushroom risotto being stirred in a large pot

Garnish your Risotto with some fresh shredded Parmesan

bacon and mushroom risotto

Cooking Tips For One Pot Bacon and Mushroom Risotto

  • Keep a pot of warm stock nearby to keep it warm and easy to ladle in.
  • Make sure to add ladle by ladle, stirring constantly allowing each ladle of stock to be absorbed before adding more.
  • Risotto has an al dente texture to it but is not crunchy when it’s done.
  • Use a good quality stock or homemade if you can. The quality of the stock will make all the difference.

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

bacon and mushroom risotto in a white bowl

One Pot Bacon and Mushroom Risotto

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

a creamy blend of arborio rice, mushrooms, bacon and thyme

Ingredients

  • 4 1/2 cups of chicken stock
  • 3/4 cup of cooking sherry
  • 1 1/2 of Arborio rice
  • 4 cloves of garlic
  • 1 tsp of dried thyme
  • 4 slices of thick cut bacon
  • 1 cup of mushrooms (sliced or quartered)
  • 2 tbsp butter
  • fresh grated parmesean

Instructions

  1. Taking a saucepan pour all the stock in and heat it over a low heat on the side until you need it.
  2. In a dutch oven begin browning the bacon.
  3. After about 2 minutes, add the mushrooms, thyme and a couple cracks of black pepper to the pot.
  4. Let them cook for a few stirs around the pot then grate your garlic in or you can add it roughly chopped if you like. The idea is to not let the garlic cook too long or it will burn.
  5. Taking a slotted spoon, remove the bacon and mushroom mixture from the pot and set aside.
  6. Add the cooking sherry to deglaze the pan stirring it about to remove any debris on the bottom.
  7. Add the rice.
  8. Give it a consistent stir until the wine is absorbed into the rice, once absorbed begin adding your stock a ½ cup at a time. Stir the ½ cup around constantly until it absorbs into the rice and then add another ½ cup of the stock.
  9. You will continue stirring and adding ½ cups of stock until all your stock has been absorbed. At that point your rice should be cooked.
  10. When you are on your last ½ of stock you can dump the bacon and mushroom mixture back into the pot.
  11. Your Risotto should be ready once the last bit of stock is absorbed and you should have a creamy consistency.
  12. Add the butter and give it a good stir, and taste.
  13. Add any additional salt or pepper you'd like.
  14. Garnish your Risotto with some fresh shredded Parmesan 

Notes

Tools You May Need:

dutch oven

ladle

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 937mgCarbohydrates: 37gFiber: 2gSugar: 6gProtein: 14g

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bacon and mushroom risotto in a bowl

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