Bacon and herb mushroom risotto
Ingredients
Instructions
- 300g Risotto rice
- 90 cl Chicken broth
- 10 cl dry white wine
- 1 onion
- 400 button mushrooms
- 6 slices Bacon
- 40 g Parmesan cheese
- 80 g Butter
- 1 sprig of flat-leaf parsley
- Salt
- Pepper
- Remove the first skin from your onion and chop it.
- Rinse your rissoto rice until the water runs clear.
- In a saucepan or sauté pan, melt 40 g of butter over medium/high heat.
- Add onion and rice. Coat all with fat and heat for 2 minutes, stirring constantly.
- Raise the heat, for in the white wine and continue cooking until the liquid has completely evaporated.
- Lower the heat, add the broth little by little, stirring constantly for about twenty minutes.
- Eliminate the base of the stems of your mushrooms, wash them then roughly chop them.
- Fry the mushrooms in 20 g of butter with a little salt over very high heat for 5 minutes, stirring regularly.
- Strip the parsley and chop it.
- Grate the parmesan.
- Place your bacon slices on a baking sheet lined with parchment paper.
- Bake at 200°C for 15 minutes. Place bacon on paper towel and let cool. Cut it into pieces.
- Add the mushrooms to your risotto and mix.
- When your rissoto rice is cooked, add off the heat 20 g of butter and 20 g of parmesan.
- Mix, cover and let stand for 5 minutes. Salt and pepper to taste.
- Divide your risotto among plates. Decorate it with bacon bits, grated parmesan and chopped parsley.
Bacon and herb mushroom risotto
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Bacon and herb mushroom risotto Recipe – Bacon and herb mushroom risotto Recipes
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