Bacon Tomato Risotto Made Easy with Pre-cooked Rice
Bacon Tomato Risotto Made Easy with Pre-cooked Rice
Restaurant-Quality Risotto at Home: Simple Bacon Tomato Risotto using Pre-cooked Rice
When dining out feels challenging, bring the Italian restaurant experience home! This recipe uses pre-cooked rice for a quick yet sophisticated risotto. It’s packed with delicious ingredients and a creamy texture, perfect for a special meal.
Ingredients- 1 cup pre-cooked rice (e.g., Hetbahn)
- 2 Tbsp cooking oil
- 5 cloves garlic (thinly sliced)
- 1/4 onion (finely diced)
- 2 mushrooms (sliced)
- 30g bacon (cut into 1cm pieces)
- 5 shrimp (peeled and deveined, thawed if frozen)
- 1 cup tomato sauce
- 1 cup water
- 1g chicken stock powder (or 1/2 tsp)
- 5g butter
- Salt to taste
- Black pepper to taste
- Baby greens for garnish
- Grated Parmesan cheese (optional)
Cooking Instructions
Step 1
Prepare the aromatic base for your risotto. Finely dice the onion into small, roughly 0.5cm cubes. If dicing by hand is too time-consuming, a food processor can be used.
Step 2
Peel the garlic cloves and slice them thinly, about 0.2cm thick. If you prefer a stronger garlic flavor, you can mince the garlic instead of slicing it.
Step 3
Cut the bacon into bite-sized pieces, about 1cm wide. Thicker pieces offer a chewier texture, while smaller pieces integrate more seamlessly with the rice. Adjust to your preference.
Step 4
Clean the mushrooms thoroughly, trim the ends, and slice them into uniform pieces, about 0.5cm thick. Separating the caps from the stems before slicing can ensure even cooking.
Step 5
Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Add the sliced garlic and sauté until fragrant, being careful not to burn it. Then, add the diced onion and cook until softened and translucent. Next, add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
Step 6
Once the mushrooms are well-cooked, add the shrimp and bacon to the pan. Stir to prevent them from sticking together. Season lightly with salt and pepper at this stage.
Step 7
Sauté the shrimp just until they turn pink. Overcooking will make them tough. Pour in 1 cup of tomato sauce and 1 cup of water. Bring to a simmer, stirring occasionally to combine the ingredients.
Step 8
Stir in 1g of chicken stock powder (or 1/2 tsp) to enhance the umami flavor. If you don’t have chicken stock powder, you can omit it. Taste the risotto and add a pinch more salt if needed.
Step 9
Add the pre-cooked rice (do not heat it beforehand) to the pan. Break up any clumps of rice with a spatula or spoon. Continue to cook over low heat, stirring gently, until the risotto reaches your desired creamy consistency. The rice grains will soften and thicken the sauce.
Step 10
Finally, add 5g of butter. The butter will melt, adding a rich, creamy texture and enhancing the overall flavor. Stir well until the butter is fully incorporated. Serve the risotto immediately in a bowl, garnished with fresh baby greens and grated Parmesan cheese to your liking. Enjoy!
