Mushroom Risotto
I genuinely don’t think I could get sick of risotto. Creamy rice cooked with herbaceous broth, white wine, parmesan cheese, and, in this case, bacon and mushrooms! What a dream come true. Savor every last bite; you just won’t want it to end. I’ve mostly seen risotto on menus as an appetizer, but sometimes it’ll be featured as a main dish. Let me tell you, this mushroom risotto recipe is so good I don’t know if you’ll end up with room for a main dish after the seconds or thirds you’ll inevitably dig into. Making risotto at home really is about the technique. It’s not like making regular rice where you add the rice, right amount of liquid and let it do its thing. Making risotto is about nurturing it, add the rice, a bit of broth, stir it, add a bit more broth until it’s all absorbed, etc.
Ingredient Notes
Chicken broth – Use low-sodium. Veggie broth will work too. Thyme – Fresh sprigs. You can use dried if needed. This is optional, I use it to infuse the broth with more thyme flavor. Bacon – Any type you like best, but I prefer a thick cut bacon. Olive oil – Sunflower, safflower, canola, vegetable, grapeseed, or avocado oils can be used instead. Onion – I used a white onion. Yellow onion or shallot will work. Cremini mushrooms – Or any type of mushroom you have! Salt and pepper – Season to taste. Garlic – Use more or less as you prefer. Arborio rice – Also known as risotto rice, this is a short grain and very starchy variety. White wine – A dry variety such as Sauvignon Blanc, Pinot Grigio, or Chardonnay will work best. Parmesan cheese – Freshly grated will be much tastier over the powdered type! Parsley – For a nice, fresh, green garnish.
How To Make Mushroom Risotto
Some Tips
Storing Leftover Risotto
Your mushroom risotto will last up to 5 days refrigerated. To reheat, use the microwave and stir the risotto every 15-20 seconds. If the microwave isn’t an option, you can reheat it in a skillet or saucepan over medium heat on the stovetop. Feel free to add a splash or two of chicken broth or water to avoid having the risotto dry out at all.
Freezing
While it isn’t ideal to freeze risotto, you absolutely can if you need it to last longer than 5 days. Make sure the risotto has fully cooled down to room temperature before storing in an airtight container. It’ll last 2-3 months frozen. Let the risotto thaw overnight in the fridge before reheating. Keep in mind after freezing and thawing, the risotto will have a much more soft texture. You’ll have to be careful when reheating as to not break up the grains of rice.
More Delicious Recipes To Try
Instant Pot RisottoArugula and Basil Pesto Risotto with Sautéed MushroomsChicken With Creamy Mushroom SaucePizza Stuffed MushroomsEasy Pasta Alfredo
