This is so good!
| Mushroom Risotto Makes 4 to 6 servings
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In a large saucepan, place 2 slices bacon. In a large stainless steel skillet, place remaining 2 slices bacon. Cook both pans over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings in both pans; crumble bacon when cool.In saucepan, cook onion and garlic in drippings over medium heat for 4 minutes or until onion is translucent. In skillet, cook mushrooms in drippings over medium heat for 30 minutes, stirring often, or until liquid from mushrooms evaporates.
Add rice to onion mixture, stirring to coat with drippings; cook for 2 minutes. Reduce heat to medium-low. Add broth, ¾ cup at a time, allowing liquid to be absorbed after each addition and stirring frequently. If necessary, gradually add up to 1½ cups water, allowing liquid to be absorbed after each addition, to reach desired doneness and a slightly al dente texture. Stir in half of mushrooms, crumbled bacon, and cheese. Top with remaining mushrooms, and garnish with parsley, if desired. Serve immediately. |
This sounds really good! Bacon, onions, mushrooms, rice! Mmmmm! I love Paula Deen recipes! Thank you for sharing!
I love mushroom risotto! 🙂 And with bacon?! Um, yeah, this recipe sounds delicious.
The first time I tried risotto it was ‘mushroom’ risotto. I was instantly hooked. And adding bacon…makes it even better. I’m definitely going to try this.
It is really good, I hope you all enjoy it~
Tami