Mushroom Risotto
Prep time
Cook time
Total time
Serves: 6-8
  • 1¼ cup arborio rice
  • ¼ cup olive oil, divided
  • 3 slices uncooked bacon, finely diced
  • 1 small onion, chopped
  • 8 oz fresh mushrooms thickly sliced
  • 2 cloves garlic, minced, divided
  • 1 tsp fresh thyme -OR- ½ tsp dried thyme
  • ¼ cup dry white wine
  • 1 box (32 oz) chicken stock (see NOTES)
  • 4 tbs butter
  • ¼ cup grated Parmesan cheese (see NOTES)
  • Salt to taste
  • Pepper to taste
  1. Heat a large skillet over high heat. Add 2 tbs of the olive oil (oil will begin to smoke if the pan is hot enough—this is OK). Quickly add the mushrooms and sear them over the high heat until they begin to brown. Add HALF of the garlic and cook for 30 seconds more. Remove from heat and set aside.
  2. Heat a deep saucepan (3 or 4 quart size) over medium heat. Put in the remaining oil and heat through. Add the bacon and cook until it renders and begins to brown. Add the onion, remaining garlic and thyme; cook until onion is translucent. Add the rice and stir, making sure rice is coated with the oil. Stir in the ¼ cup wine. Cook, stirring frequently until the wine is mostly absorbed.
  3. Add about ½ cup of the chicken stock. Stir frequently until liquid is almost absorbed. Continue, adding stock in increments of about ½ cup and stirring until it is almost absorbed until all the stock is used. Rice should be tender at this point and there should be a creamy sauce.
  4. Add the reserved mushrooms and garlic; stir well. Stir in the butter and the cheese. Correct seasoning by adding salt and pepper to taste.
For vegetarian option, use vegetable stock.

You can use 2 tbs Romano & 2 tbs Parmesan for more flavor.
Recipe by The Midnight Baker at