Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Risotto - Bacon & Mushroom Recipe

Looking for an easy Risotto - Bacon & Mushroom recipe? Learn how to make Risotto - Bacon & Mushroom using healthy ingredients.


Submitted by djlittle

Makes 6 servings



Risotto recipe as per Jamie Oliver, with bacon & mushroom as flavour

Recipe Ingredients for Risotto - Bacon & Mushroom

1100 ml stock (chicken or vegetable)
1 tablespoon olive oil
2 medium onions (finely chopped)
2 cloves garlic (finely chopped)
570 g celery (finely chopped)
400 g arborio rice
400 ml white wine
70 g butter
115 g parmesan cheese
100 g bacon (finely diced)
1 field mushroom (sliced)

Recipe Directions for Risotto - Bacon & Mushroom

  1. Heat the stock.

  2. In a dry frying pan with a drop of olive oil cook off bacon and mushroom and put aside.

  3. In a separate pan heat the olive oil, add the shallots or onions, garlic and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.

  4. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.

  5. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch from the rice, allowing each ladleful to be absorbed before adding the next.

  6. This will take around 15 minutes. Taste the rice — is it cooked?

  7. Add bacon & mushrooms and let simmer for a couple of minutes.

  8. Carry on adding stock until the rice is soft but with a slight bite. Don't forget to check the seasoning carefully,

  9. Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2—3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.

Categories

Main Dish, Italian

Nutrition Facts
Serving Size 507.7g
Amount Per Serving
Calories
622
Calories from Fat
229
% Daily Value*
Total Fat
25.5g
39%
Saturated Fat
11.0g
55%
Trans Fat
0.0g
Cholesterol
60mg
20%
Sodium
1981mg
83%
Potassium
560mg
16%
Total Carbohydrates
65.6g
22%
Dietary Fiber
3.9g
16%
Sugars
5.3g
Protein
20.5g
Vitamin A 17% Vitamin C 9%
Calcium 29% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in sugar
  •   Bad points
  • High in sodium
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement