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.
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.
Correct me if I’m wrong, but when making risotto one needs a risotto pan- amiright?
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.
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.
Drizzle a tablespoon or so of olive oil into the bottom of your pan.
Drop in 8 ounces of sliced cremini (baby portobello) mushrooms…
…and toss to coat.
Continue to cook until the mushrooms have shrunk in size and are tender.
Transfer the cooked mushrooms and all of their liquids to a bowl and set off to the side for a smidgen.
Add the sliced bacon to the pot…
While the bacon is cooking, finely chop fresh thyme, about 2 teaspoons…
…and finely mince up two large cloves of garlic and 1 large shallot.
Once the bacon is crispy, use a slotted spoon to transfer it to a paper towel lined plate, leaving the fat in the pan.
Add the 1-1/2 cups (ish) leeks to the bacon fat along with…
…finely minced garlic…
…and fresh thyme.
Stir and cook for 3 minutes or until the leeks and shallots are soft and tender.
Add in 16 ounces of arborio rice.
Stir continuously and cook for 3 minutes.
Pour in 1/4 cup of dry white wine…
Stir and cook until absorbed.
Ladle in 1/4 to 1/2 cup of hot broth and cook, stirring often until just absorbed.
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.
Like this ^^^^^^^
Remove the pan from the heat, pour in the reserved 1/3 cup of broth and drop in two tablespoons of butter…
…season with 3/4 teaspoon of kosher salt and 1/4 to 1/2 teaspoon of freshly ground black pepper.
grate in 1/2 cup of fresh Parmesan cheese.
Lastly, add back in the mushrooms and their liquids…
Stir to combine! That’s it.
Spoon risotto into bowls and top with the crispy bacon and finely minced parsley.
You may want to serve the bowls alongside shovels. Trust me you’ll wish you had them.
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.
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!
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
- 5 cups low-sodium chicken broth
- 2 cups water
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 4 slices applewood slab bacon, sliced into thin strips
- 1½ cups finely chopped leek, washed and patted dry (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
- Combine the broth and water in a pot over medium-low until hot (not boiling).
- 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.
- 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.
- 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.
- Ladle in 1/2 cup (about 1 full ladle) of the hot broth/water to the risotto, stir constantly until absorbed.
- 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.
- 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.
- Stir and serve immediately with crispy bacon and chopped parsley.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
Amazeballs! Laurie, it looks so tasty!
My mouth is watering!! I’ve never attempted risotto, but this see very easy. Gorgeous pot!
Would love, to try this and pot looks amazing!
I’ve always wanted to try and make risotto, can’t wait to try this recipe!
I have some special mushrooms waiting in the freezer to add to my next risotto dish!
this looks delish!
If I won this pot, I would actually try this recipe b/c I’m a risotto-novice and my toddlers seem to like all of these ingredients. Thanks!
Wild Mushroom Risotto =)
i love a butternut squash risotto!
Wow! This looks amazing!!
I would actually try this recipe first! It sounds amazing and actually doable!
<3 risotto! Especially in winter 🙂
A simple risotto with peas and pecorino romano
The first risotto I would make in this pot would be… well, this one!
This looks amazing and wow, what a pot!
I would make this sausage spinach risotto I absolutely love!
This looks delicious, I don’t think I would change anything about it. What you decided to put in would be exactly what I would have thought of. Bacon is my favorite food group 😉
So I hate to sound like a broken record, but WHEN I win this pot, I will definitely try this recipe first 😀
I would definitely make the recipe listed here. It looks fantastic and the pot would be GREAT to win. I just ordered your cookbook and can’t wait to try the recipes!
I have never made or had any risotto, but I have always wanted to try it! So I would make any kind!
I would love this pot! I would try this recipe for sure!
well I would first try your recipe as it looks so delicious and easy too!
Yum! If totally use the new pot to make this! Asparagus and mushroom risotto is a great combo too!
Mushroom or butternutsquash/pumpkin risotto with a bit of spinach from the garden.
I’d like to try a saffron risotto with parmesan and shrimp!!
I would make three cheese risotto!
I would make your recipe first!! Then a butternut squash.
This looks amazing and I can’t wait to try it!!!!
I’d start with making this bacon mushroom risotto… it looks absolutely amazing!
This dish looks amazing. I would certainly like to use his pot to make this risotto.
I would make Bacon, Mushroom & Leek Risotto. That looks very good.
OMG…I love risotto & this looks so good! I am making it.
This looks amazing- I haven’t made risotto in forever! Mmmmm carbs
Holy moly is that pan beautiful. I never knew there was a pan specifically for risotto.
Love love love Risotto! Question though, liking the leeks, bacon, and shallots, but I am not a big fan of mushrooms. Any good replacement ideas?
I have never made risotto and always wanted to try it! I would make your Bacon Mushroom Risotto…looks amazing!
I have never made risotto but your recipe looks delicious! I would have to say that it would be the first recipe I would make in the Lagostina Risottiera pan if I win it. Although, I am planning on making it anyway real soon. The pan looks so versatile and I could plan many great meals to be prepared in it. Braised beef, rice and veggies, kielbasa and potatoes, and the list could go on and on. Thanks for the chance to win and for sharing the recipe.
Something with lots of in season vegetables and cheese haha
Never made risotto before but would love to try this!
I’ve never seen a pot like this before. Would love to have it!
Looks delicious. Have never cooked risotto but this makes me want to try!
I never have much luck with risotto, but maybe this pot would help?
I would try this recipe. It looks delicious!
I love mushroom risotto so I would definitely try this recipe. Thanks for the chance to win
This recipe!! It looks amazing!
I would make a creamy parmesan risotto.
I just bought arborio rice the other day to attempt risotto for the first time! I think I’ll try this recipe 🙂
I would love to make a mushroom risotto. This recipe looks amazing too!
We just learned how to make the most amazing butternut squash risotto at Eataly in Chicago. So delicious. Also looking forward to trying your recipe as well!
I would try to make a bacon & brussel sprout risotto. 🙂
yum!!! making this asap.
The risotto that turned into marriage — wild mushroom farro.
Without a doubt, the Bacon, Mushroom & Leek Risotto would be the very first one I would make. Love!!!!
Mmmmm. I love risotto – and a great risotto pot would be wonderful. I would probably try out this very recipe if I win that pot. Thanks for the chance!
The recipe above, of course. 😀
This bacon mushroom risotto looks pretty awesome, so i’d probably start with this recipe.
Your recipe looks absolutely delicious…like the best comfort food! This is the recipe I would attempt!
I would make this risotto recipe first! YUM <3
I would make pea and parmesan risotto 🙂
This recipe looks amazing! I’d probably first make tomato and basil risotto.
I would make Parmesan Risotto with roasted shrimp
I’d probably go with my tried and true Spinach and Feta Risotto!
I would make mushroom and leek risotto.
I would make pumpkin or wild mushroom risotto. Thank you so much for the chance to win!
I’d either bust out my favorite bacon and egg breakfast risotto or try this recipe out.
Wild Mushroom Risotto
Your recipe looks amazing! Printing it now, and fingers crossed I win that beautiful pot 🙂
If I won I would most certainly try this recipe first….I absolutely love your step by step pictures….so helpful but not only that….they really make my mouth water to want to make this recipe. Thank you.
Well, since I have never made risotto, then I would make your recipe first!
It looks uh-mazing!
Your recipe looks like a keeper and I will try it! I also like risotto with spicy cajun sausage and chicken.
I’d make butternut squash risotto!
I would make a chicken and mushroom risotto. Thanks for the chance!
With or without the lovely risotto pan, this recipe looks delicious. I will definitely have to try it! I do find it amusing that the pan has a lid. When do you have time to stop stirring risotto long enough to put a lid on it? lol
Risotto with bacon, what more could I want 🙂
I never knew a risotto pot existed! Having never made risotto (I’ve been intimidated to try it) if I were to win I would make this recipe. The step by step instructions make it seem to be an achievable recipe for a beginning cook such as myself. Awesome giveaway and awesome post!
The images are beautiful and look delicious. I’d like to make a seafood risotto in this.