Bacon Mushroom Risotto

How to make Bacon Mushroom Risotto

1. 1Fry the Bacon: Add your diced bacon to a large pot or deep skillet over medium heat — no oil needed, it'll render its own fat. Cook, stirring occasionally, until crispy and golden. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. 2Sauté the Onion and Mushrooms: Add the diced onion and cubed mushrooms directly into the leftover bacon fat. Sauté for 3–4 minutes, until the onion softens and the mushrooms start to brown.
3. 3Toast the Rice: Add the washed short-grain rice to the pot and stir it into the onion and mushroom mixture. Let it sauté for 1–2 minutes — this toasting step helps the rice hold its texture as it cooks.
4. 4Season: Sprinkle in the garlic powder and black pepper and sauté for another minute so the spices bloom and get fragrant.
5. 5Deglaze with Soy Sauce: Pour in the soy sauce and stir, scraping up any browned bits from the bottom of the pot. This is where all that deep flavor comes from.
6. 6Add the Bacon Back In: Return the crispy bacon to the pot and stir to combine.
7. 7Build the Risotto: Add the chicken stock a ladle at a time, stirring frequently and letting each addition mostly absorb before adding the next. This slow process is what builds the creamy texture — don't rush it. Repeat until you've used all 1.4 litres.
8. 8Check for Doneness: Once the rice is fully cooked but still has a slight bite (al dente), it's ready. If it needs more time, add extra stock or water a splash at a time until the texture is right.
9. 9Finish It Off: Remove the pot from heat. Stir in the butter and chopped parsley or chives, and season with salt to taste.
10. 10Serve: Spoon into bowls and top generously with freshly grated parmesan. Serve immediately while it's hot and creamy.