This recipe is the perfect mushroom risotto with a touch of bacon, spinach, and Parmesan create a creamy, traditional meal that can be served as a main dish or side.
When hubby asked if we could have mushroom risotto for dinner on the weekend, I was thrilled. I love fall food. But then, as I was picking up the ingredients with one of my gal pals, she relayed this story about how hard risotto is to make. I was sort of confused since I have been making it for several years with no fuss. Although I have worked in several restaurants, I don’t consider myself in league with the great chefs of history or anything. I am a simple self-taught home cook who desires fresh, bold flavors. I chuckled and reminded her that with any dish, slow and steady is the key.
And, not to boast, but I am seriously raising the bar with this creamy, dreamy risotto. For this recipe, this is a very traditional risotto that uses a short-grain rice, aborio rice which the most commonly available risotto rice here in the states. There are a few tricks to producing the perfect creaminess. First, heat the chicken stock before you add it to the dish. Second, don’t rush it! Let the flavors soak into the starch of the grain. It is tempting to pour all of the chicken stock in at one time but you will end up with a lump of, well, I don’t know how to put it but it won’t be good. Lastly, the rice does need to be watched over a bit and loved to turn out correctly. It’s not hard though, just stir often and add the stock a bit at a time. That’s it! There is really no secret, just love.
Looking for more warm fall and winter dinner ideas? Check these recipes out:
Rustic Mushroom Risotto
Ingredients
- 5 slices bacon diced
- 1 cup yellow onion diced
- 1 tbsp extra-virgin olive oil
- 1 tsp thyme
- 3 garlic cloves minced
- 8 oz mushrooms sliced
- 1 cup Arborio rice uncooked
- 1/3 cup dry sherry
- 4 cups Chicken Broth
- 3 cups spinach stems removed
- 1/2 cup Parmesan cheese
Instructions
- Warm chicken broth over low heat.
- In a large dutch oven over medium heat, add bacon. Cook until crisp and stir occasionally, about 8-10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
- Add onions, oil, thyme, and garlic to drippings. Cook for 1 minute until garlic is fragrant. Sir in mushrooms. Cook until onion is translucent and mushrooms darken, about 8 minutes. Stir in rice and cook 1 minute, stirring constantly. Stir in Sherry and cook 1 minute or until nearly absorbed, stirring constantly.
- Stir in 1 cup broth, cook until the liquid is nearly absorbed, stir occasionally. Repeat with the remaining stock, 1 cup at a time before adding the next (about 25 minutes total). 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.
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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.