CREAMY PORCINI MUSHROOM AND BACON RISOTTO, a simple and flavorful main course perfect for lunch, an autumn dish with mushrooms that can be made in no time, creamy and delicious.
I must admit: I went into the supermarket just to grab a couple of things quickly… and of course, I came out with something completely different! As soon as I saw the fresh porcini on the counter, I couldn’t resist: I grabbed them right away thinking of a nice warm, fragrant, and creamy risotto, one that really tastes like fall. And to make it even tastier, I added the bacon, which goes divinely with porcini mushrooms.
The beauty of porcini mushroom risotto is that it never goes out of style: whether it’s for a Sunday lunch, a dinner with friends, or a quick dish to prepare during the week, it always remains a winning recipe. And if you add crispy bacon on top, the aroma that fills the kitchen is irresistible. No complicated techniques are needed, just quality ingredients and a bit of patience for the stirring.
This porcini mushroom and bacon risotto is creamy, enveloping, a comfort food that immediately creates an autumn atmosphere: a recipe that everyone likes, even those who usually don’t love mushrooms too much. And I assure you that when brought to the table, it always makes an impression, especially if served with a drizzle of good olive oil and a sprinkle of Parmesan.
Follow me in the kitchen today, there is porcini mushroom and bacon risotto.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall, All seasons
Ingredients
- 14 oz porcini mushrooms
- 0.7 oz dried porcini mushrooms
- 1 1/2 cups Arborio rice
- 1 clove garlic
- 2 tsp butter
- 3.5 oz sweet bacon
Steps
Remove the earthy part from the mushrooms with a peeler or paring knife, then wash them well and dry them with a paper towel.
Rehydrate the dried mushrooms in a bowl with water. Slice only half of the mushrooms, sauté the garlic, and add all the mushrooms.
Cook for a few minutes and add the rice, mix a little, and start adding beef broth or hot water gradually.
Chop the other mushrooms and blend them. When the rice is almost cooked, according to the box instructions, add the bacon, the mushroom cream, and cook for a few more minutes.
Finally, add the butter and let it melt. If you prefer crispy bacon, brown it together with the mushrooms.
Serve with Parmesan if you like, a sprinkle of pepper and parsley.
Bon appetit
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CREAMY PORCINI MUSHROOM AND BACON RISOTTO
Extra advice
You can use fresh porcini, but also dried porcini rehydrated in hot water: the result remains very fragrant.
If you want a lighter dish, you can replace the bacon with speck or omit it altogether, transforming the risotto into a vegetarian version.
For an elegant presentation, serve the porcini mushroom risotto in small single-portion cocottes.
Also great as a dish for autumn celebrations, if you want to bring something different to the table than the usual roast.
Small trick: always keep some of the dried mushroom water aside and use it to flavor the risotto broth, it becomes even tastier!
FAQ CREAMY PORCINI MUSHROOM AND BACON RISOTTO
Can I prepare the porcini mushroom and bacon risotto in advance?
It’s better not to, risotto should be enjoyed right after stirring. However, you can prepare the broth and mushrooms in advance to save time.
What mushrooms to use if I can’t find fresh porcini?
You can use dried porcini, champignons, or a mix of various mushrooms, the risotto will still be delicious.
Can it be made without bacon?
Yes, you can make it vegetarian by omitting the bacon or replacing it with crunchy vegetables like zucchini or pumpkin.
What wine to use to deglaze the porcini risotto?
A dry white wine is perfect, like a Pinot Grigio or Vermentino, to add freshness to the dish, though I don’t use it.
Is it a dish suitable for celebrations?
Absolutely yes, it is perfect as an elegant first course for an autumnal or Christmas lunch.
