Risotto with Bacon and Mushroom

Risotto with Bacon and Mushroom

Thursday, 7 February 2013

Serves 4


  • 2 tablespoons olive oil
  • 30g butter
  • 1 large onion chopped
  • 4 rashers rindless bacon sliced
  • 2 cups Arborio rice
  • 4 cups chicken stock (one stock cube per cup of boiling water) simmering on top of stove
  • 1/4 cup white wine
  • 2 cups button mushrooms sliced
  • 1 cup parmesan cheese
  • chopped finely parsley
  • Ground black pepper


  1. Heat olive oil and butter in a large heavy based non-stick frying pan.

  2. Add onion and bacon and cook for 3 minutes.

  3. Stir in Arborio rice and cook over a medium heat for 5 minutes or until rice slightly colours, stir frequently.

  4. Add the wine and simmer to absorb the liquid stirring constantly.

  5. Add stock one cup at a time, allowing each cup to be absorbed, stirring well.

  6. After first cup of stock, add the mushrooms.

  7. Adjust consistency with extra water or stock, if necessary.

  8. When all stock has been absorbed, remove the pan from the heat and stir in cheese, parsley and pepper.