Bacon & Mushroom Risotto

Hickory Smoked Thick Cut Bacon 12 oz

Our Bacon & Mushroom Risotto combines the smoky richness of SunnyValley Hickory Smoked Thick Cut Bacon 12 oz with tender Arborio rice, savory mushrooms, and a splash of white wine for balance. Stirred to creamy perfection and finished with Parmesan, butter, and crisp bacon on top, it’s a cozy, one-pan dish that feels elevated without the effort. Perfect for date nights, dinner parties, or just treating yourself.

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Serves:
4-6
Time To Prepare:
15 MIN
Time To Cook:
35 MIN

Directions

  1. Cook Bacon: In a large skillet or Dutch oven, cook chopped SunnyValley Hickory Bacon until crispy. Remove with a slotted spoon and set aside, leaving rendered fat in the pan.
  2. Sauté Aromatics: Add olive oil to the pan if needed, then sauté onion and garlic until soft and fragrant. Stir in mushrooms and cook until lightly browned.
  3. Toast Rice: Add Arborio rice and stir for 1–2 minutes until coated and slightly translucent.
  4. Deglaze with Wine: Pour in white wine, stirring until absorbed.
  5. Build Risotto: Add chicken stock one ladle at a time, stirring constantly, allowing liquidto absorb before adding more. Continue until rice is creamy and al dente (about 18–20 minutes).
  6. Finish: Stir in butter, Parmesan, and half of the cooked bacon. Season with salt and pepper.
  7. Serve: Spoon into bowls, top with remaining bacon, and garnish with parsley.

Ingredients

  • 6 slices SunnyValley Hickory Smoked Thick Cut Bacon 12 oz, chopped
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 5 cups chicken stock, warmed
  • 8 oz cremini or button mushrooms, sliced
  • ½ cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt & freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped (for garnish)