Today I was in an Italian mood and inspired to try something new in the kitchen, Cremini Risotto. If I can create this, anyone can. It was simple and quick, made in about 35 minutes.
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Ingredients
4-6 cups chicken broth, or as needed
3 tablespoons olive oil, divided
4 strips of bacon
1 pound cremini mushrooms, thinly sliced
1 medium onion, diced
1 cup Arborio rice ½ cup dry white wine, optional
4 tablespoons butter
⅓ cup freshly grated Parmesan cheese
sea salt and freshly ground black pepper to taste
Directions
Heat chicken broth in a saucepan over low heat. Meanwhile, melt 2 tablespoons olive oil and 2 tablespoons butter in a large saucepan over medium-high heat. Add bacon and fry until crisp. Remove and place on paper towel.
Add remaining oil and diced onions. Cook until soft and translucent. Add dry rice grains and toast in onion/oil mixture, about 3 minutes.
Add 1/2 cup warm broth to the rice and stir until the broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm al dente, about 15 to 20 minutes.
Stir in sliced mushrooms, remaining butter, white wine (optional), and Parmesan cheese. Salt and Pepper to taste.
Crumble bacon on top and serve.
This recipe makes 4 small portions if serving with meat and a salad or 2 large portions if serving as an entree.