Last week I made a Mushroom-Potato-Smoked Gouda Chowder that I originally found in Elly's blog. I loved the flavors so much that I decided to use them as my inspiration for tonight's risotto - Mushroom Risotto with Bacon and Smoked Gouda. This recipe is my own creation.
- 2 slices bacon; I used applewood smoked bacon
- 1 tbsp evoo
- 1 sm onion, diced
- 3-4 cloves garlic, minced
- 2 cups assorted mushrooms, chopped; I used baby bellas and shiitakes
- 1 cup arborio rice
- 1/3 cup dry white wine
- 4 cups low sodium chicken broth
- Salt and pepper
- Approximately 1/2 c shredded smoked Gouda cheese
- Heat a large sauce/saute pan.
- Add bacon and cook until crisp.
- Remove bacon from pan and remove all but 1 tbsp of the grease.
- Add 1 tbsp evoo to the pan.
- Add onions and garlic, saute for 1 min.
- Add mushrooms, saute 1 min.
- At this point the bottom of my pan was really brown, so I decided to deglaze it before adding the rice. I deglazed it with about 2 tbsp white wine.
- Add rice and stir to coat.
- Add the rest of the white wine and stir until absorbed.
- Add warm broth, 1-2 ladles at a time, stirring until absorbed. Continue adding broth until the rice is tender, but not mushy. This process of adding the broth takes me anywhere from 17-25 minutes.
- Season with salt and pepper if desired.
- Add cheese and stir. Serve immediately.
Surprisingly, even though there is so much sodium in the bacon, I still needed to add some salt to brighten up the overall flavor of the risotto a bit.
Bacony goodness!!! If you love bacon (and I don't know how you can't) and risotto, you will love this dish.Print this post