A twist on an Italian classic., this recipe is the perfect mushroom risotto recipe with crispy bacon, spinach, and a touch of Parmesan cheese to create a creamy, layered meal. This recipe feeds a crowd and is slow simmered with rich, flavorful ingredients that make it the perfect risotto recipe! Includes tips and step by step instructions.
What’s not to love about the flavor combination of bacon, mushrooms, and cheese? It’s a favorite around here and this risotto recipe is flavor packed with a creamy texture!
Although I have heard that risotto is hard to make, this recipe has been my go-to for years and it is so forgiving, even for a first timer. The key is just slow and steady, and the flavors will blend perfectly. It is rustic, warm, and comforting like
So, what is risotto? Risotto is a rustic Italian dish that consists of rice cooked to a creamy consistency in a warm broth. The stirring releases starches which make the rice creamy, hearty and scrumptious! I serve it as a stand alone one-pot meal like our other italian favorites
Ingredients and Notes
The best risotto recipes use simple, high quality ingredients to make the dreamy, creamy dish. Here is an overview of the ingredients you will need to make his recipe. There aren’t many substitutions, but I have added some notes for variations
Mushrooms: Baby Bella are my personal favorite for their hearty taste that soaks up and blends the flavors. However, button, cremini, and fresh wild mushrooms can be used.
Arborio Rice: Arborio is THE rice to use for risotto. It is heavier in starch to bring that creamy texture. Technically, you can use other rice varieties, but it won’t be the same. I would not recommend instant rice because it will absorb the broth too much.
Sherry: I generally use a cooking sherry because it is the easiest to find in my grocery stores. However, sherry used for drinking can be used. Normally, I recommend drinking wines over cooking wines, but I haven’t made this with true sherry to be sure. You can use a white wine, but it will taste different from the recipe as originally written.
Thyme: I use dried Thyme. If you use fresh, then triple the amount.
Parmesan Cheese: I love the tangy addition of freshly shredded parmesan cheese. Asiago, Romano, and Grana Padano are acceptable substitutions and variations, although they taste a bit different.
Olive oil: Extra virgin olive oil or regular is fine.
You can actually use any kind of veggie with this recipe. Mushroom and spinach are a great combination for risotto, plus the bacon is always a great flavor. However, you could change it up with additional cheese varieties, peppers, or other veggies too.
How to Make Mushroom Risotto
The steps for making bacon mushroom risotto are pretty straight forward and ALL in one pot! This recipe is very forgiving (which I love), but I have include the photos for any general tips and troubleshooting.
- Crisp the bacon – The bacon is the perfect flavor balance for this recipe! You will add it back in at the end so crisp the bacon completely to your tastes.
- Cook the mushrooms and onions. My one tip here is not to make the mushrooms too dark. The darker the mushrooms, the darker the finished risotto will be. You want to cook them to the point they release their juices and turn golden brown, but not so much they turn black.
- Toast the rice – After heating the oil, Stir in rice and cook 1 minute, stirring constantly. Stir in Sherry and cook 1 minute or until nearly absorbed, stirring constantly.
- Add the broth 1 cup at a time – This step is important as you don’t want to boil the chicken broth off entirely. The finished product should look very creamy, almost similar to tapioca pudding in consistency.
Tips for making Bacon Mushroom Risotto
And, not to boast, but I am seriously raising the bar with this creamy, dreamy risotto. There are a few tricks to producing the perfect creaminess.
- Heat the chicken stock before adding to the rice. The heat allows the broth to soak in consistently.
- Don’t rush it! It is tempting to pour all of the chicken stock in at one time but the rice will end up lumpy.
- The rice does need to be stirred frequently. It’s not hard though, just stir often and add the stock a bit at a time. The more you stir, the more the starch mixes and creates a creamy, dreamy experience. Maybe add a glass of wine in that free hand.
- Don’t rinse the rice. The outer coating of the Arborio rice is where most of the starch is, and it’s this rice starch that makes for a creamy risotto.
Serving and Leftover Suggestions
Serve: I usually serve this as a one pot meal, but a quick side salad or steamed vegetable like garlicy green beans makes a great addition. Risotto also works great as a rice side dish and is glorious with a roast chicken (seasoned like our Oven chicken and Rice), pork tenderloin, or creamy Tuscan Chicken.
Store: Leftovers are amazing! This recipe is one of hubby’s favorites to pack for work. The rice will soak up more of the broth and become even thicker, but it tastes exactly the same.
Reheat: This easy mushroom risotto keeps and reheats amazingly both in the oven and in the microwave.
- OVEN: Cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
- MICROWAVE: You can also reheat individual servings in the microwave by transferring to a microwave safe plate and microwaving for 60 seconds. I usually stir with a fork afterward to evenly heat in the microwave without cold spots. Continue to microwave at 30 second intervals until heated through.
Freeze: I have not tried to freeze this after cooking, but I can’t say that I recommend it as the rice will soak up the broth while freezing.
Make ahead: If you need to cut down on the cooking time, you can prep and make the vegetables and bacon ahead of time. Then it takes just over 30 minutes to make the rice and add all of the mushrooms, bacon, onions, garlic, and spinach back in.
Looking for more warm Italian dinner ideas? Check these recipes out:
Frequently Asked Questions
Traditionally, Arborio rice is used to make risotto recipes. It’s shaped a bit like a flattened, fat rice grain. Arborio rice is an Italian short grain rice that is more starchy than regular rice so as it cooks, it creates a creamy consistency.
You can make risotto ahead of time, and I would leave the last cup of warmed broth, bacon, spinach, and cheese out. When ready, reheat in a pan with the reserved broth until warm and wilt the spinach. Add additional bacon topping. The reheating will be a bit thicker in consistency.
Just like a mushroom pasta dish, this risotto is a rich, creamy, decadent recipe, that elevated any dish it is paired with!
Try serving it with a simple grilled or baked chicken to really let the risotto shine!
A crisp, tangy salad like classic greek salad or Cobb Salad are flavorful accompaniments as well. If you want a vegetable side, then a simple steamed broccoli or baked carrots also makes for a colorful side dish.
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Bacon Mushroom Risotto
Ingredients
- 5 slices Bacon diced
- 1 cup Yellow Onion diced
- 1 tablespoon Extra-virgin olive oil
- 1 teaspoon Thyme dried
- 2 Garlic Cloves minced, or 2 teaspoon pre-minced garlic
- 8 oz Baby Bella Mushrooms sliced
- 1 cup Arborio Rice uncooked
- ⅓ cup Sherry Cooking Wine
- 4 cups Chicken Broth
- 3 cups Spinach stems removed
- ½ cup Parmesan Cheese shredded
- salt and pepper to taste
Instructions
- In a medium pot or saucepan, warm chicken broth over low heat.
- In a large Dutch oven or soup pot over medium heat, add the diced bacon. Stir occasionally and sauté until crisp, about 8-10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
- To the same pot, add onions, olive oil, thyme, and garlic to drippings. Cook for 1 minute until garlic is fragrant. Add mushrooms. Cook until onion is translucent and mushrooms turn golden brown, about 8 minutes.
- Add in rice and cook 1 minute, stirring constantly. Add in sherry and stir constantly for 1 minute or until nearly absorbed.
- Stir in 1 cup broth, simmer until the liquid is nearly (but not entirely) absorbed, stir occasionally. Repeat with the remaining stock, 1 cup at a time before adding the next (about 25 minutes total). The resulting risotto should look creamy and have more liquid than traditional rice.
- Stir in spinach, cook for 1-2 minutes until the leaves wilt. Remove from heat and stir in cheese and bacon. Salt and pepper to taste. Garnish with additional parmesan or parsley if desired.
Notes
- Don’t rush it! It is tempting to pour all of the chicken stock in at one time but the rice will end up lumpy.
- The rice does need to be stirred frequently. It’s not hard though, just stir often and add the stock a bit at a time. The more you stir, the more the starch mixes and creates a creamy, dreamy experience.
- Don’t rinse the rice. The outer coating of the Arborio rice is where most of the starch is, and it’s this rice starch that makes for a creamy risotto.
- The longer you cook the mushrooms, the darker the final risotto will be. Aim for a golden brown color rather than dark brown or black.
I_Fortuna says
I think this recipe will be great. Hubby likes mushrooms and is a big fan of canned spinach (too many Popeye cartoons growing up). I will be using fresh and I think he will love it anyway. He hates garlic just like my grandmother did. I think he channels her sometime because he often sounds just like her. LOL
I always use cream sherry instead of dry. It imparts a bit of sweetness to dishes. I use it in cooking short ribs with onions. Of course, there is always vermouth (me channeling Julia Child).
It is not my intention to completely alter your recipe but I just now got him to eat basic risottto overcoming days of protests. He loved it. I have been on a mission to reform his palate from the day we met. I am making great headway! : )
Rachel says
I bet short ribs with cream sherry is divine! Everyone has different tastes and I have been on the same mission for 12 years with my husband, haha. The funny part was that, when we met, he worked as a saute chef at a very fancy restaurant. However, his own diet consisted primarily of hamburger helper or similar. It takes time and there have been compromises, but I applaud your efforts.
Pauline Molinari says
Thanks for sharing your yummy recipe on the Monday Funday Party! This looks absolutely delish!
Rachel says
Thanks for stopping by, Pauline! It is one of my husband’s favorite dishes and that is saying a lot since he is practically a carnivore.
Lauren @ Bless'er House says
This looks amazing! I have an obsession for mushrooms. I really wish my husband liked them so I could make this for dinner. Might have to just whip it up for myself though. 😉
Rachel says
Those little mushrooms are really polarizing for some people. I don’t think I have a vegetable I don’t like really. Except radishes, I HATE those. I would definitely divide the recipe in half if I were making it for myself. My husband eats a ton of it when I make it so it only lasts like 1 meal.
Leslie says
I don’t like mushrooms but I think I can totally eat this. Haha, they look small enough to where I wouldn’t notice and I love risotto. Thanks for sharing & happy Thursday!
RebeCca says
Your recipe posts are making me realize just how picky my husband is. Seriously, if I even said the word mushroom he would give me a death stare. If I doubled the bacon could I conceal it?
Rachel says
It’s pretty heavy on the mushroom. My son won’t eat it either although hubby devours it like he is dying tomorrow.