Anything with bacon is always a good idea, and this risotto is no exception to the rule! 

PREP TIME: 20 minutes   |   COOK TIME: 30 minutes   |   YIELD AMOUNT: 8 servings 


  • 1 tbsp. olive oil 
  • 3 pieces bacon 
  • 2 tbsp. unsalted butter 
  • ¼ c. white wine 
  • 2 lbs. cremini mushrooms, sliced 
  • 1 tsp. dried thyme 
  • ½ tsp. salt 
  • ½ tsp. pepper 
  • 1 shallot, minced 
  • 1½ c. arborio rice 
  • 4 c. vegetable broth 
  • 1 c. Parmesan, freshly grated 
  • Fresh parsley, chopped



  1. Add the olive oil to a Dutch oven, then use kitchen scissors to cut the strips of bacon into bite-sized pieces.
  2. Cook over medium heat, stirring continuously to prevent the bacon from burning.
  3. Once lightly cooked (about 5 minutes), use a spatula to remove the bacon from the Dutch oven and place on a plate to the side.
  4. Add 1 tablespoon of butter and a splash of the white wine to deglaze the pan.
  5. Then, add the sliced mushrooms and season with dried thyme, salt and pepper.
  6. Cook for 5 minutes, then remove from the pot and place on the plate with the bacon.
  7. If there’s any liquid from the mushrooms, drain it before adding the other tablespoon of butter.
  8. Once the butter has melted, add the minced shallot.
  9. Sweat the shallot for 5 minutes over medium-low heat until translucent.
  10. Next, add the rest of the white wine and the rice.
  11. Toast the rice until all the liquid has been absorbed, then add 1 warm cup of vegetable broth.
  12. Stir continuously until the broth has been absorbed, then repeat this process as you slowly add in the rest of the vegetable broth.
  13. Once all of the vegetable broth has been absorbed, add the bacon and mushrooms back to the pot.
  14. Stir in the freshly grated Parmesan cheese.
  15. Finally, serve with freshly chopped parsley and enjoy!

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