Wild Mushroom Risotto with Bacon and Leeks is exceptionally flavorful and delicious. Every bite brings a combination of different flavors and textures.

Wide Mushroom Risotto with Bacon and Leeks

Course: Main Dish, Side Dish
Cuisine: European, Italian
Prep Time: 14 minutes
Cook Time: 45 minutes
Total Time: 59 minutes
Servings: 6
Calories: 421
Author: Edyta
Wild Mushroom Risotto with Bacon and Leeks is exceptionally flavorful and delicious. Every bite introduces a combination of different flavors and textures.
Print Recipe

Ingredients

  • 2 cups Baby Bella mushrooms cut up
  • 2 cups Shiitake mushrooms cut up
  • 1 cup Oyster mushrooms cut up
  • 6 tbsp Butter unsalted
  • 3 slices Bacon chopped
  • 1 Leek chopped
  • 1 1/4 cup Arborio rice
  • 1/2 cup White wine dry
  • 5 cups Chicken stock
  • 1/2 cup Parmesan Cheese
  • Salt and freshly ground back pepper to taste
  • Parsley chopped to garnish

Instructions

  • Heat up 2 tablespoons of butter in a frying pan, add Baby Bella mushrooms and cook untouched for 3 minutes, then mix them, add a pinch of salt and pepper and cook for another 2 minutes; remove from the pan;
  • Repeat the same process as above with shiitake and oyster mushrooms;
  • After all the mushrooms are cooked and removed from the pan, add chopped bacon to the pan and fry until crispy 3-4 minutes; remove from the pan;
  • In the meantime heat up 5-6 cups of chicken or vegetable stock and have it ready;
  • Add chopped leeks to the frying pan that was used for cooking bacon and cook until soft for about 3 minutes;
  • Add Arborio rice, mix and cook for 1 minute;
  • Add wine and let it cook until reduced in half for a few minutes;
  • At this time start adding one ladle of stock to the rice at the time and mix it until absorbed. 
  • The rice should absorb between 5-5 cups of stock; 
  • After 3 cups of stock add 2/3 of all mushrooms leaving 1/3 of them to put at the top after the risotto is cooked;
  • After about 20 minutes and at least 5 cups of stock the rice should be cooked; Check for seasoning and adjust as needed;
  • Stir in Parmesan cheese, top the risotto with remaining mushrooms, crispy bacon bits, and freshly chopped parsley. Serve immediately. 

Nutrition

Calories: 421kcal | Carbohydrates: 49g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 536mg | Potassium: 686mg | Fiber: 3g | Sugar: 6g | Vitamin A: 665IU | Vitamin C: 2.1mg | Calcium: 123mg | Iron: 3.2mg