8 oz wild mushrooms (225 g), such as porcini or shiitake, sliced
1 ½ cups arborio rice (300 g)
½ cup dry white wine (120 mL), such as Sauvignon Blanc
5 cups chicken broth (1.17 L)
½ cup parmesan cheese (55 g), plus more for garnish
Nutrition Info
Calories 714
Fat 39g
Carbs 60g
Fiber 2g
Sugar 9g
Protein 38g
How to Make It
1. Step
In a 5-quart Dutch oven, heat the olive oil over medium heat.
2. Step
Add the onion and cook 3-4 minutes until soft and slightly transparent.
3. Step
Add the bacon and stir constantly until it starts to crisp.
4. Step
Add the mushrooms and cook for an additional 2 minutes.
5. Step
Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
6. Step
Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
7. Step
Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
8. Step
Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
9. Step
NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
10. Step
Stir in the Parmesan cheese and remove from the heat.
