Want to find a way to make risotto easy to make? With this No Stir, Easy Mushroom & Bacon Risotto recipe, you can have a delicious risotto any night of the week instead of saving it for special occasions. No tedious stirring – just get it started, cover and leave to to simmer. This simple dish is ready in under 30 minutes.
In this recipe, The bacon is the star of this dish. It adds a smokey depth of flavor that is the perfect combination with the richness of the mushrooms.
I absolutely love risotto and used to hate making it. All of those cooking shows that insisted I stand there and mix for 20 minutes straight really made it a chore to make. Plus, any time I tried making it that way I ended up with a gloppy mess that was never the right consistency.
I’m really stubborn though and hate when I’m not good at something. I’m pretty sure my husband used to dread when I’d try tackling risotto, knowing he was going to end up with something that sat in his stomach like a rock for hours after our meal!
Then one day a friend made me a weight watchers risotto recipe that had absolutely no stirring! That recipe changed my way of making risotto from that day forward.
I make this dish with extra thick bacon (with the fat trimmed off). I know extra thick sliced bacon isn’t always easy to find, but if you go to your butcher, they can slice it for you there. If you have trouble, I’m sure thin sliced would work fine as well. Just make sure you drain the extra fat before adding anything else.
Here’s how you make it:
Soak the dried mushrooms (see the recipe for a link to where to buy them) in 2-3 cups of hot water for 20 minutes, then remove the mushrooms from the water with a slotted spoon and reserving 2 cups of the liquid.
Heat the oil in a large saucepan and add the bacon to the pan and cook until brown. Add the onion. Fry over a gentle heat until softened. Add the garlic and cook another minute.Add the mushrooms and fry for another 2-3 minutes, until browned.
Stir in the rice and coat in the oil. Pour in the vermouth and cook, stirring constantly, until the liquid has been absorbed. Add the stock and a 1/2 cup of the liquid the mushrooms soaked in. Stir and bring to a boil.
Reduce the heat to a simmer, cover and simmer for 15 -20 minutes until the liquid has been absorbed and the rice is plump and tender.
Add the parsley, Parmesan cheese and butter. Stir to combine. Salt and pepper to taste. Serve with freshly grated Parmesan.
- If the risotto appears too dry after cooking, you can add some more of the reserved mushroom liquid to loosen it up (a little at a time until it’s the desired constancy).
- Can Mushroom Risotto be re-heated? Mushrooms can cause you to feel unwell if they are not stored properly. To reheat Mushroom Risottos, it’s recommended to reheat within 24 hours of cooking. Be sure to store in the refrigerator in an air tight container.
- Can Mushroom Risotto be frozen? Yes, to freeze risotto, let the risotto cool completely before placing in the freezer in a freezer safe, air tight container. When you want to use it, Defrost the risotto in the fridge overnight before reheating.
- Can you Make Risotto in advance? You can. Just follow the instructions above, but in my opinion, it’s best served right after cooking.
- Can Risotto be made without wine? Yes. This recipe uses dry vermouth in place of wine. If you want to have no alcohol, just replace the wine with extra stock or alcohol free wine.
This isn’t the first quick and easy risotto I’ve made so if you love risotto, why not try one of these recipes too.
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Easy Bacon and Mushroom Risotto
A truly easy weeknight dinner, this rice dish is a simple risotto that you'll make again and again. The best part is - it's ready in just 30 minutes!
- 1 oz dried morel or porcini mushrooms
- 8 oz thick sliced bacon cut into bite sized pieces
- 2 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves chopped or finely sliced
- 8 oz cremini mushrooms sliced
- 1½ cups arborio rice
- ⅔ cup dry vermouth
- 2 cups chicken stock hot
- a good handful of fresh parsley chopped
- 2 tablespoons salted butter
- ⅔ cup grated parmesan cheese plus more for serving
- salt and freshly ground black pepper to taste
Soak the mushrooms in 2-3 cups of hot water for 20 minutes, then remove the mushrooms from the liquid with a slotted spoon, measure out a ½ cup and reserving the rest (in case you need it later).
- Slice the mushrooms and set aside.
- Heat the oil in a large saucepan and add the bacon to the pan and cook until brown.
Add the onion. Fry over a gentle heat for 2-3 minutes, until softened. Add the garlic and cook another minute. Add the mushrooms and fry for another 2-3 minutes, until browned.
Stir in the rice and coat in the oil. Pour in the vermouth and cook, stirring constantly, until the liquid has been absorbed.
Add a the stock and ½ cup of the liquid you soaked the dried mushrooms in, stir and bring to a boil.
- Reduce the heat to a simmer, cover and simmer for 15 -20 minutes until the liquid has been absorbed and the rice is plump and tender.
- If the risotto appears too dry, you can add some more of the reserved mushroom liquid to loosen it up (a little at a time until it's the desired constancy).
Add the parsley, Parmesan cheese and butter. Stir to combine.
Salt and pepper to taste. Serve with freshly grated Parmesan.
Update Notes: This post was originally published in July of 2014, but was republished with new photos, step by step instructions, tips, and FAQs in February of 2018.