Risotto is one of my best recipes, probably because I’ve been cooking this dish for so many years I have had plenty of time to improve. Just recently I had an inspired moment thanks to those ingredients you sometimes find in your fridge and don’t know what to do with, and it’s a Sunday and the shops are all closed. And that’s when this recipe was born, inspired by the carbonara sauce with bacon and mushrooms.
Generally, risotto is one of those recipes that make you think of Grandmother on the stove, wouldn’t you agree? Food is very evocative for me. And I have to admit that this recipe in particular has turned out really well. Risotto, when well done, is a creamy dish, and the bacon added in this recipe gives it a great crunchy texture as a contrast. Have I convinced you? Let’s get on with it then!
For two people:
- 1 tbsp. butter
- 1 onion, peeled and diced small
- 200g arborio type rice or another short rice type (never use long rice in risotto!)
- 500ml vegetable stock
- 60g parmesan cheese
- mushrooms (I used about 6 big ones)
- diced bacon (I used 150g)
- freshly ground pepper
- Fry the bacon on a deep pan. Once it’s cooked, put aside but keep the fat in the pan.
- Melt the butter in the same pan.
- Cook the onion until it’s transparent.
- Add the rice to the pan and fry (always at medium heat) for about 2-3 minutes. Pour the stock and cook until the rice is still crunchy, around 12 minutes.
- Wash and cut the mushrooms. Add to the pan once the rice has cooked for 12 minutes.
- As soon as the rice and the mushrooms are cooked, take off the heat and sprinke the parmesan on top. Mix well, taste and season if necessary.
- Add freshly ground pepper and the bacon on top, and serve.
- If you forgo the bacon, you have yourselves a vegetarian dish.
- It goes great with a glass of wine (this also applies to millions of other recipes!).