I woke up with the dreaded summer cold a few weeks ago and nothing sounded good but comfort food. Forget chicken soup — Bacon, Leek and Mushroom Risotto is what I’m requesting every time I get sick from here on out. This flavor-packed risotto is elegant yet easy enough to make even if you’re under the weather.
Easy Shortcut Risotto
Arborio rice joins bacon, leeks, and mushrooms simmered in rich chicken broth flavored with parmesan cheese and fresh thyme. File this dish under “simple is best”. The smokey flavor of the bacon mixed with the mild yet bright leeks and thyme is so satisfying. Creamy, dreamy risotto. I can never get enough! This risotto uses the short cut method of adding all the hot chicken broth at once in the beginning, vs cup by cup as you go. I learned about it via a tweet from Tyler Florence who was live-tweeting risotto making last year. #random. That said, I decided to give it a go on my Shortcut Butternut Squash and Sage Risotto and it worked perfectly!
Start by crisping chopped bacon in a large skillet over medium heat. Scoop the bacon onto a plate to drain then remove all but 2 Tablespoons bacon grease from the skillet (if you have less than 2, add extra virgin olive oil.)
Meanwhile, prep 3 small or 2 large leeks — just the white and light green parts.
Slice the root and dark green parts off then sliced the leeks in half vertically. Run them under water if you see any dirt or debris stuck in between the layers. Next, slice thinly slice.
Add the sliced leeks to the hot skillet with sliced mushrooms and chopped shallot. Turn the heat up to medium-high, season with salt and pepper, then saute until the leeks are tender and mushrooms are starting to turn golden brown, 7-8 minutes. Finally, add minced garlic then saute for 1 minute.
Add arborio rice to the skillet then stir well to combine and cook for 1 more minute. Arborio rice is a short-grain rice, similar to sushi-style rice. What makes it so special is that it’s a high-starch rice which gives risotto its signature thick and creamy texture.
Turn the heat down to medium then add dry white wine and stir until it’s been absorbed by the rice. I use sauvignon blanc or pinot grigio — avoid using a sweet wine like moscato or sweet riesling.
Next add hot chicken broth that’s been brought to a boil in a saucepan next door.
Tip: It’s very important to add hot chicken broth instead of cold or room temperature broth as to not slow down the cooking process.
Now, stir, stir, stir! That is to say, stir the risotto slowly yet constantly until the rice is plump and tender, and nearly all the broth has been absorbed. This should take about 25 minutes total. Be sure to modify the temperature as needed so that the broth does not boil.
Finally, remove the skillet from the heat then stir in freshly grated parmesan cheese, chopped fresh thyme, and the cooked bacon.
Taste and adjust salt and pepper if necessary, then scoop into bowls and serve!
Risotto is like the grown up version of mac and cheese. Thick, creamy, and totally addicting. I know you’ll love this lovely combo!
More Creamy Risotto Recipes
Shrimp and Asparagus Risotto Sweet Corn Risotto Shortcut Butternut Squash and Sage Risotto Tomato Basil Risotto Lighter Chicken Piccata Risotto with Crispy Capers
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