Wide Mushroom Risotto with Bacon and Leeks
Servings: 6
Calories: 421kcal
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