Bacon Mushroom Risotto

5 from 8 votes

A rustic, hearty risotto packed with mushrooms, bacon, spinach, and parmesan cheese. The smoky, rich flavor makes it a fall and winter favorite.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Dish

Cuisine: Italian

Servings: cups

Calories: 415kcal

Author: Rachel

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.

General Tips:

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.