Risotto Boscaiola With Mushroom And Bacon Recipe

Recipe By Slurrp

Risotto Boscaiola is a classic Italian dish made with Arborio rice, mushrooms, and bacon. The creamy risotto is flavored with garlic, onion, and white wine, and finished with Parmesan cheese and parsley. The earthy mushrooms and smoky bacon add depth of flavor to this comforting and satisfying dish.

4.2
26 Rating -
Rate
Non Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Risotto Boscaiola With Mushroom And Bacon
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Ingredients for Risotto Boscaiola With Mushroom And Bacon Recipe

  • 100 gram Arborio Rice
  • 100 gram Mushrooms, Sliced
  • 50 gram Bacon, Diced
  • 1/2 Onion, Finely Chopped
  • 1 cloves Cloves Of Garlic, Minced
  • 250 milliliter Chicken Broth
  • 60 milliliter White Wine
  • 25 gram Parmesan Cheese, Grated
  • 1 tablespoon Fresh Parsley, Chopped
  • As required Salt And Pepper To Taste

Directions: Risotto Boscaiola With Mushroom And Bacon Recipe

Cooking Directions

  • STEP 1.In a large saucepan, saut�� the bacon until crispy. Remove from pan and set aside.
  • STEP 2.In the same pan, saut�� the onion and garlic until softened. Add the mushrooms and cook until browned.
  • STEP 3.Add the Arborio rice and cook for a few minutes until translucent. Deglaze the pan with white wine.
  • STEP 4.Gradually add the chicken broth, stirring constantly, until the rice is cooked and the risotto is creamy.
  • STEP 5.Stir in the cooked bacon, Parmesan cheese, and parsley. Season with salt and pepper to taste.
  • STEP 6.Serve the risotto hot, garnished with additional Parmesan cheese and parsley.

Cooking Tips

  • Use a good quality Arborio rice for the best texture and creaminess.
  • Make sure to stir the risotto constantly to release the starch and create a creamy consistency.
  • You can add other ingredients like peas or spinach for extra flavor and color.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of broth or water and heat gently on the stovetop, stirring occasionally.
  • Serve the risotto as a main course or as a side dish with grilled meats or roasted vegetables.
Nutrition
value
1241
calories per serving
19 g Fat67 g Protein192 g Carbs104 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    67g
  • Carbs
    192g
  • Fiber
    104g

MacroNutrients

  • Carbs
    192g
  • Protein
    67g
  • Fiber
    104g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    192mg
  • Iron
    31mg
  • Vitamin A
    273mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    2mg
  • Vitamin B9
    57mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    1mg
  • Copper
    9mcg
  • Magnesium
    459mg
  • Manganese
    4mg
  • Phosphorus
    2126mg
  • Selenium
    12mcg
  • Zinc
    25mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp