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Risotto with Caramelized Onions, Bacon, and Mushrooms


Super yummy!

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Rate this recipe 4.5/5 (2 Votes)


  • 2 tablespoons olive oil
  • 1 cup chopped onion (1 large)
  • 4 slices bacon, chopped
  • 6 ounces fresh button mushrooms or assorted fresh mushrooms, thinly sliced (2-1/3 cups)
  • 2 oz of porchini mushrooms, reconstituted in 1 cup of water (reserve the liquid)
  • 1/4 teaspoon Salt
  • 2/3 cup cream sherry
  • 1 1/2 cups arborio rice
  • 1 cup of liquid from porchini mushrooms
  • 4 cups beef broth
  • 1/2 cup grated Parmigiano-Reggiano cheese


Servings 6
Preparation time 30mins
Cooking time 55mins
Adapted from


Step 1

1. In large deep skillet heat oil over medium-low heat. Add onion and bacon; cook about 6 minutes or until onion is tender and bacon just begins to crisp. Stir in mushrooms and 1/4 teaspoon salt; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Carefully stir in 1/3 cup of the sherry. Cook and stir about 3 minutes or until liquid is absorbed. Stir in rice. Cook and stir over medium heat for 2 to 3 minutes or until rice begins to brown. Stir in the remaining 1/3 cup sherry. Cook and stir until liquid is absorbed.

2. Meanwhile, in a large saucepan bring beef stock and remaining liquid from the mushrooms to boiling; reduce heat and simmer. Slowly add 1 cup of the hot stock to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another cup of the hot stock to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add the remaining hot stock, 1 cup at at time, stirring constantly until the broth has been absorbed. (This should take 25 to 30 minutes total.)

3. Stir in cheese

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