Simple Bacon Mushroom Cream Risotto
Simple Bacon Mushroom Cream Risotto
Easy Bacon Mushroom Cream Risotto Recipe Using Leftover Rice
Introducing a recipe for a flavorful Bacon Mushroom Cream Risotto that you can easily make using leftover rice! This dish boasts a rich and deep flavor from the combination of chewy bacon, fragrant mushrooms, and a smooth cream sauce, making it a hit with everyone from kids to adults. It’s simple yet elegant, perfect for special occasions or when hosting guests.
Main Ingredients- 1 bowl of leftover cooked rice (approx. 200g)
- 5 fresh button mushrooms
- 3 dried shiitake mushrooms (or 3 fresh shiitake mushrooms)
- 2 strips of bacon (approx. 80-100g)
- 1/4 onion
- 200ml fresh heavy cream
- 2/3 Tbsp minced garlic (approx. 10g)
- 2 Tbsp extra virgin olive oil
- 15g butter
- Pinch of salt
- Pinch of grated Parmesan cheese
- Pinch of freshly ground black pepper
Cooking Instructions
Step 1
First, prepare your ingredients. Finely slice the bacon into strips about 0.5cm thick. Dice the onion finely. If using dried shiitake mushrooms, soak them in lukewarm water for 15-20 minutes until softened. Squeeze out excess water, remove the stems, and slice them about 5mm thick. If using fresh shiitake mushrooms, simply slice them as they are.
Step 2
Mushrooms are sensitive to moisture, so gently wipe off any dirt or debris with a damp paper towel. Slice the caps and stems into bite-sized pieces (about 0.5cm thick). Slicing them too thinly can reduce the texture, so maintaining a moderate thickness is recommended.
Step 3
Heat a wide, deep skillet over medium heat and add a generous 2 tablespoons of olive oil. For garnish, set aside a few sliced button mushrooms and cook them in the hot oil until golden brown and slightly crispy on both sides. These will be used to top the risotto later for an appealing presentation.
Step 4
Transfer the cooked garnish mushrooms to a separate plate. Now, in the same skillet, melt 15g of butter over medium-low heat. Once the butter is melted, add the diced onion and minced garlic. Sauté for about 2-3 minutes until fragrant and the onion becomes translucent and the garlic releases its aroma.
Step 5
As the garlic becomes fragrant, add the sliced bacon and cook over medium heat for 2-3 minutes until the bacon renders some of its fat and becomes slightly crispy. Once the bacon is lightly browned, add all the sliced mushrooms (button and shiitake) to the pan. Cook together for about 3-4 minutes until the mushrooms soften. Season lightly with a pinch of salt and pepper. Be mindful of the bacon’s saltiness when adding salt.
Step 6
Once the mushrooms and bacon are cooked and fragrant, pour in 200ml of fresh heavy cream. Adjust the heat to medium and stir to combine everything well with the cream.
Step 7
When the cream begins to bubble, add 1 bowl of leftover cooked rice. Stir and mix well with a spatula, as if stir-frying, for about 2-3 minutes until the rice is coated and the mixture becomes creamy. Finally, add a generous amount of grated Parmesan cheese for extra flavor.
Step 8
Continue to cook until the risotto reaches a thick and creamy consistency, with the rice absorbing the sauce. Taste and adjust seasoning with salt and pepper as needed. If it’s too thin, cook a little longer to thicken. If it’s too thick, you can add a splash of warm milk or water.
Step 9
Spoon the finished risotto into a serving bowl. Artfully arrange the reserved golden-brown mushroom slices on top for a beautiful presentation. Your delicious Bacon Mushroom Cream Risotto, as good as any restaurant’s, is now ready to be enjoyed!
