At Home | Silvana Franco’s Oven-Baked Mushroom & Bacon Risotto | Waitrose

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

Warm the casserole dish over gentle heat.

Chop onion and garlic finely.

Add a knob of butter to the pan and sauté the onions until golden.

Add garlic to the pan and cook briefly.

Add the whole pack of beech-smoked bacon lardons and cook for 8-10 minutes until crispy.

Add arborio rice to the pan and cook for 1-2 minutes to coat in oil.

Add sprigs of thyme to the rice mixture.

Pour in 125 ml of dry white wine and stir.

Add about 1 tablespoon of porcini mushroom paste to the mixture.

Pour in hot stock all at once and stir to combine.

Add woodland mushrooms, tearing larger pieces and slicing shiitake mushrooms.

Stir the mixture and place it in the oven for about 20 minutes until the liquid is absorbed and rice is creamy.

Fluff the risotto after baking and sprinkle with additional thyme.

Crumble picante gorgonzola over the top and let it sit for a moment before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens