40 minutes
Savor the rich and creamy flavors of this classic Italian risotto, infused with the smoky taste of bacon and the earthy tones of chestnut mushrooms. It's a one-pan wonder that's both comforting and elegantly simple, perfect for a family meal or a special occasion. Low in calories but high in satisfaction, this risotto is sure to become a cherished addition to your culinary repertoire.
tablespoons
Onion, small, finely chopped
each
Streaky Bacon, chopped
slices
Chestnut Mushrooms, thinly sliced
0 oz
Risotto Rice
0 oz
Chicken Stock, hot
quarts
Parmesan Cheese, grated, for serving
to taste
1. Sauté the Base
Heat 1 tbsp of olive oil in a large, deep frying pan over medium heat. Add the chopped onion and bacon, cooking for about 5 minutes until the onion softens and the bacon begins to brown.
2. Mushrooms & Rice
Incorporate the sliced mushrooms into the pan, cooking for an additional 5 minutes until they soften and start to release their juices. Stir in the risotto rice and continue to cook, stirring until the rice has absorbed all the mushroom juices.
3. Gradual Stock Addition
Begin adding the hot chicken stock, one ladleful at a time, stirring constantly. Allow most of the stock to be absorbed before introducing the next ladleful. Continue this process, which should take roughly 20 minutes, until all the stock is incorporated and the rice is tender and creamy.
4. Season & Serve
Once the rice is fully cooked, taste and adjust the seasoning as desired. Serve the risotto hot, garnished with a generous sprinkle of grated Parmesan cheese.
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