Mushroom and Bacon Risotto
Risotto • Italian
Description
Mushroom and Bacon Risotto
Ingredients
- Olive Oil 2 tablespoons
- Chicken Broth 1½ liters
- Semi-Smoked Sausage 3 pieces
- Pickled Chanterelles 5 oz
- Onion 1 head
- Garlic 2 cloves
- Arborio rice 10 oz
- Frozen green bean pods 5 oz
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
In olive oil, sauté the chopped bacon and remove with a slotted spoon.
Step 2
In the same oil, sauté the sliced mushrooms, add the finely chopped onion and minced garlic, and cook for another 3 minutes.
Step 3
Add the rice to the pan, increase the heat, and sauté while stirring until the rice becomes translucent.
Step 4
Pour in a ladle of hot broth. Reduce the heat and cook until the liquid is absorbed. Gradually add more broth, add the peas, and simmer until cooked.
Step 5
Remove from heat, add the bacon, mushrooms, and half of the Parmesan.
Step 6
Serve in warmed plates, sprinkled with Parmesan.
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