This bacon mushroom risotto has leeks, shallots, cremini mushrooms, Parmesan cheese swirled into creamy arborio rice. It’s heaven in a bowl.

Meet my first risotto recipe on this here blog.

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I love risotto. It’s creamy texture and the many optional mix-ins. If my eyes spot it on a menu, nine times out of 1o, I’ll order it. I’ve just never blogged it.

Since we are in the thick of holiday season, I thought why not make a scrumptious risotto for your holiday feast? There’s leeks, shallots, cremini mushrooms, Parmesan cheese and it all gets topped with crispy slivers of applewood bacon and fresh parsley. It looks like Christmas in a bowl. It tastes like Christmas in a bowl.

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Correct me if I’m wrong, but when making risotto one needs a risotto pan- amiright?

Risotto

Okay, so maybe  you don’t really need one… but wouldn’t you want one?? Take a minute and look at this beauty! When I first opened the box to my Lagostino Risotto Pot and unwrapped the tissue paper surrounding the pot and lid, my jaw dropped- I was impressed. The weight of the pot, the beautiful cherry lid. My first thought was that this is a pot is not only functional but stunning enough to serve from.

Besides being a gorgeous 4-quart pan with a lid that doubles as a trivet; what I loved most is that while I was making my risotto, I could work my wooden spatula effortlessly around the bottom and along the sides of the pot. There’s a lot of stirring involved with risotto making and the shape of the pot made it effortless.

I’m excited to tell you that one of you lucky readers will have a chance to win one of your very own! More on that at the end of the post.

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First things first- gather your risotto goodies and get going!

I forgot to snap a photo of this, but pour the broth and water into a pot, cover and heat on medium until hot (not boiling). Having the broth hot will help speed the risotto making process along.

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Drizzle a tablespoon or so of olive oil into the bottom of your pan.

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Drop in 8 ounces of sliced cremini (baby portobello) mushrooms…

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…and toss to coat.

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Continue to cook until the mushrooms have shrunk in size and are tender.

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Transfer the cooked mushrooms and all of their liquids to a bowl and set off to the side for a smidgen.

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Add the sliced bacon to the pot…

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While the bacon is cooking, finely chop fresh thyme, about 2 teaspoons…

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…and finely mince up two large cloves of garlic and 1 large shallot.

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Once the bacon is crispy, use a slotted spoon to transfer it to a paper towel lined plate, leaving the fat in the pan.

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Add the 1-1/2 cups (ish) leeks to the bacon fat along with…

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…the shallot…

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…finely minced garlic…

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…and fresh thyme.

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Stir and cook for 3 minutes or until the leeks and shallots are soft and tender.

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Add in 16 ounces of arborio rice.

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Stir continuously and cook for 3 minutes.

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Pour in 1/4 cup of dry white wine…

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Stir and cook until absorbed.

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Ladle in 1/4 to 1/2 cup of hot broth and cook, stirring often until just absorbed.

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Continue ladling in the hot broth and cooking and stirring until absorbed. Repeat until the broth is used and the rice cannot absorb any more of it.

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Like this ^^^^^^^

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Remove the pan from the heat, pour in the reserved 1/3 cup of broth and drop in two tablespoons of butter…

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…season with 3/4 teaspoon of kosher salt and 1/4 to 1/2 teaspoon of freshly ground black pepper.

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grate in 1/2 cup of fresh Parmesan cheese.

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Lastly, add back in the mushrooms and their liquids…

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Stir to combine! That’s it.

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Serve immediately!

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Spoon risotto into bowls and top with the crispy bacon and finely minced parsley.

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You may want to serve the bowls alongside shovels. Trust me you’ll wish you had them.

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Lagostina Risotto Pot

Rich, creamy risotto is easy to prepare in this classic Italian stainless-steel pan. Its bonded aluminum and stainless-steel core ensures precise heating as you sauté Arborio rice with onions, then simmer the grains in broth and wine. A wide rim speeds evaporation and facilitates stirring.The low-profile casserole dish is shaped to reduce fatigue while you stir and the multi-layer design optimally distributes heat across the entire dish.

KEY PRODUCT DETAILS:

·         Retail Price: $199.95

  • 13″ L x 11″ W x 8″ H
  • 4 Qt. capacity
  • Optimal heat distribution thanks to the multi-layer design
  • Low profile is ergonomically shaped to reduce fatigue while stirring
  • Mirror polish finish
  • Cherry wood lid also doubles as a trivet
  • Stainless steel
  • Hand wash
  • Handcrafted in Italy

Where to Buy: 

The Lagostina Risottiera is available at Bed Bath & Beyond, Williams-Sonoma and specialty retailers nationwide.  For more information please visit the Lagostina website.

Enter below and you’re instantly entered for a chance to win. The giveaway runs from December 9th to December 16th. US residents only.

a Rafflecopter giveaway

Note: This post has been sponsored by Lagostina. I was given a 4-quart Lagostina Risotto Pot in return for my honest review. As always my thoughts are my own and I love this pot!

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Enjoy!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Bacon, Mushroom & Leek Risotto
Yield: 6-8 servings

Bacon, Mushroom & Leek Risotto

Leeks, shallots, cremini mushrooms, Parmesan cheese in creamy arborio rice. Then all that gets topped with crispy slivers of applewood bacon and fresh parsley. It looks like Christmas in a bowl. It tastes like Christmas in a bowl.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 5 cups low-sodium chicken broth
  • 2 cups water
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 4 strips applewood slab bacon, sliced into thin strips
  • 1 medium leek, quartered and chopped fine (about 1-1/2 cups) white and light green parts only
  • 1 large shallot, finely diced
  • 2 large garlic cloves, peeled and minced
  • 2 teaspoons chopped fresh thyme leaves
  • 1/4 cup dry white wine (I like Sauvignon Blanc)
  • 16 ounce Arborio rice
  • 2 tablespoons butter
  • 3/4 to 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1/2 cup freshly grate Parmesan Cheese
  • chopped parsley for garnish

Instructions

  1. Combine the broth and water in a pot over medium-low until hot (not boiling).
  2. Drizzle oil in pot and heat over medium. Once hot add in the sliced mushrooms, stir and cook until they shrink in size and are tender. Transfer the mushrooms and their juices to a nearby bowl and set off to the side.
  3. Add sliced bacon to the pot. Cook until crispy and use a slotted spoon to drain and transfer the bacon to a paper towel lined plate.
  4. Add the leek, shallot, garlic and thyme to the bacon fat. Stir and cook for 4 minutes or until soft. Add in the wine and stir until absorbed.
  5. Ladle in 1/2 cup (about 1 full ladle) of the hot broth/water to the risotto, stir constantly until absorbed.
  6. Set aside 1/3 cup of the hot broth liquids and continue ladling in the broth, stirring until the rice has absorbed the liquids, then repeating until the liquids are gone, rice is tender and creamy.
  7. Remove the pot off of the heat, stir in the reserved hot broth, then drop in the 2 tablespoons of butter, salt, pepper, Parmesan and the mushrooms and their liquid.
  8. Stir and serve immediately with crispy bacon and chopped parsley.