Smoky Woodland Mushroom and Bacon Risotto

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 5 cups (1.2 L) low-sodium chicken or vegetable stock
• 1/2 oz (15 g) dried porcini mushrooms (optional, for smokiness)
• 6 slices thick-cut smoked bacon (about 6 oz / 180 g)
• 1 lb (450 g) mixed fresh mushrooms (cremini, shiitake, oyster), sliced
• 1 1/2 cups (300 g) arborio rice
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup (120 ml) dry white wine
• 5 tbsp unsalted butter, divided
• 1 cup (90 g) freshly grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp fresh thyme (or 1/2 tsp dried), 1/2 tsp smoked paprika
• Kosher salt, freshly ground black pepper, fresh parsley for garnish

Do This

• Step 1: Heat stock in a small pot over low heat. Soak dried porcini in 1 cup boiling water for 10 minutes, then strain and add soaking liquid to the warm stock.
• Step 2: In a heavy pot, cook bacon over medium heat until crisp, 8–10 minutes. Remove to a plate; leave 1–2 tbsp of the fat in the pot.
• Step 3: In a large skillet, sauté fresh mushrooms in 2 tbsp butter and 1 tbsp olive oil over medium-high heat until browned, 8–10 minutes. Season with thyme, smoked paprika, salt, and pepper. Stir in chopped porcini and set aside.
• Step 4: In the bacon pot, add 1 tbsp olive oil, onion, and a pinch of salt. Cook over medium heat 5 minutes, then add garlic for 1 minute. Stir in arborio rice to coat and toast 2 minutes. Deglaze with white wine and let it mostly evaporate.
• Step 5: Add warm stock 1 ladle (about 1/2 cup) at a time, stirring often and letting it absorb before adding more, until rice is creamy and al dente, 18–22 minutes.
• Step 6: Stir in mushrooms, bacon, 2 tbsp butter, and Parmesan. Season to taste, rest 2 minutes, then serve hot topped with parsley and extra Parmesan.

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Why You’ll Love This Recipe

• Deep, woodsy flavor from mixed mushrooms, smoky bacon, and optional dried porcini.
• Creamy, comforting risotto with just the right bite and a luxurious swirl of butter at the end.
• All cooked in one main pot plus a skillet, with simple, repeatable steps perfect for home cooks.
• Flexible enough for weeknights but impressive enough for guests around a cozy table.

Grocery List

• Produce: 1 lb mixed mushrooms (cremini, shiitake, oyster or similar), 1 medium yellow onion, 3 garlic cloves, fresh thyme (or dried), fresh parsley, optional: lemon for serving.
• Dairy: Unsalted butter, Parmesan cheese.
• Pantry: Arborio rice, low-sodium chicken or vegetable stock, olive oil, kosher salt, black pepper, smoked paprika, dry white wine, dried porcini mushrooms (optional).
• Meat: Thick-cut smoked bacon.

Full Ingredients

For the Smoky Mushroom and Bacon Risotto

• 5 cups (1.2 L) low-sodium chicken or vegetable stock
• 1/2 oz (15 g) dried porcini mushrooms (optional but highly recommended)
• 6 slices thick-cut smoked bacon (about 6 oz / 180 g)
• 1 tbsp olive oil (for the risotto base, plus more as needed)
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 1/2 cups (300 g) arborio rice
• 1/2 cup (120 ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 3 tbsp unsalted butter, divided (1 tbsp for sautéing, 2 tbsp for finishing)
• 1 cup (90 g) freshly grated Parmesan cheese, plus extra for serving
• 1/2 tsp kosher salt, plus more to taste (amount will vary depending on your stock and bacon)
• 1/2 tsp freshly ground black pepper, plus more for serving

For the Woodsy Mushroom Topping

• 1 lb (450 g) mixed fresh mushrooms, cleaned and sliced or torn into bite-size pieces (cremini/baby bella, shiitake, oyster, or maitake work very well)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp smoked paprika
• 1/4–1/2 tsp kosher salt, to taste
• 1/4 tsp freshly ground black pepper

For Serving

• 2 tbsp chopped fresh parsley or chives
• Extra grated or shaved Parmesan
• Optional: drizzle of truffle oil or squeeze of fresh lemon

Step-by-Step Instructions

Step 1: Warm the stock and soak the porcini

In a medium saucepan, pour in the 5 cups (1.2 L) of low-sodium stock. Place the pan over low heat and let the stock come up to just below a simmer. Keeping the stock warm (but not boiling) helps the risotto cook evenly and keeps the temperature in your main pot steady.

If using dried porcini mushrooms, place them in a heatproof bowl and cover with 1 cup (240 ml) of boiling water. Let them soak for about 10 minutes until softened and fragrant. Lift the porcini out with a spoon, squeeze out excess liquid back into the bowl, and finely chop them. Pour the soaking liquid through a fine strainer or coffee filter to remove any grit, then stir this rich mushroom liquid into the warm stock. Keep the stock on low heat while you continue cooking.

Step 2: Crisp the smoky bacon

Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the 6 slices of thick-cut smoked bacon in a single layer. Cook, turning occasionally, until the bacon is deeply golden and crisp, about 8–10 minutes. Adjust the heat if necessary so it sizzles steadily but does not burn.

Transfer the cooked bacon to a paper towel–lined plate to drain. Once cool enough to handle, chop it into bite-size pieces. Carefully pour off excess bacon fat from the pot, leaving about 1–2 tablespoons behind for flavor. If you have more than that, save it in a small jar for another use. Do not wipe out the pot; those browned bits on the bottom are flavor gold and will be picked up when you start the risotto.

Step 3: Brown the woodsy mushroom mix

While the bacon cooks or right after, heat a large skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon olive oil. When the butter foams, add the fresh mushrooms in an even layer. Do not crowd the pan; if your skillet is small, cook the mushrooms in two batches. Let them sit undisturbed for 2–3 minutes so they can brown on one side before stirring.

Continue cooking, stirring occasionally, until the mushrooms release their liquid and then that liquid cooks off and the mushrooms are nicely browned and slightly crisp at the edges, about 8–10 minutes total. Sprinkle in the thyme, smoked paprika, salt, and black pepper. Add the chopped soaked porcini (if using) and stir for 1–2 minutes more. Taste and adjust seasoning. Turn off the heat and set the mushroom mixture aside; you will fold it into the risotto near the end.

Step 4: Build the risotto base

Return your bacon pot to medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts, add the diced onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent but not browned, about 5 minutes. Add the minced garlic and cook for 30–60 seconds, just until fragrant.

Add the arborio rice to the pot. Stir well to coat every grain in the fat and aromatics. Toast the rice for about 2 minutes, stirring frequently, until the edges of the grains look slightly translucent and you can smell a warm, nutty aroma. Pour in the white wine and stir, scraping the bottom of the pot to loosen any bacon bits. Let the wine simmer until it is mostly absorbed, 1–2 minutes.

Step 5: Slowly cook the creamy risotto

Ladle in about 1/2 cup (120 ml) of the warm stock to the rice. Stir frequently, keeping the heat at medium to medium-low so the mixture simmers gently. When most of the liquid has been absorbed and you can see the bottom of the pot briefly when you drag your spoon across, add another 1/2 cup of stock.

Continue this process, adding stock a ladle at a time and stirring often, until the rice is plump, creamy, and just al dente in the center. This usually takes 18–22 minutes from the time you start adding stock. You may not need all of the stock, or you may need a bit more hot water if your rice cooks slowly. The finished texture should be creamy and slightly loose; it should slowly spread on a plate rather than sit in a stiff mound.

Step 6: Finish with mushrooms, bacon, and a swirl of butter

When the rice is nearly done (taste a grain; it should be tender with a slight core), stir in the browned mushroom mixture and the chopped crispy bacon. Cook together for 1–2 minutes to warm everything through and let the flavors mingle.

Turn off the heat. Add the remaining 2 tablespoons butter and the grated Parmesan cheese. Stir vigorously for 30–60 seconds; this is what makes the risotto glossy, rich, and beautifully creamy without being heavy. If the risotto seems too thick at this point, stir in a splash more warm stock or hot water until it loosens to a creamy, spoonable consistency. Taste and adjust seasoning with additional salt and black pepper as needed.

Step 7: Rest, garnish, and serve

Let the risotto rest off the heat for 2 minutes; this short pause helps the starch settle and the texture even out. Spoon the risotto into warm shallow bowls. Top with a sprinkle of chopped fresh parsley or chives and an extra shower of Parmesan. Finish with a twist of black pepper. If you like, add a tiny drizzle of truffle oil or a squeeze of lemon over each bowl for brightness.

Serve immediately while piping hot and still luxuriously creamy. Risotto waits for no one, so have your guests, bowls, and garnishes ready before you finish stirring in the butter and cheese.

Pro Tips

• Do not rush the stock additions. Adding the stock gradually and stirring often is what coaxes the starch out of the rice and creates that classic creamy texture.
• Brown the mushrooms well. Let them sit undisturbed at first so they can truly sear; pale, steamed mushrooms will not deliver the same deep, woodsy flavor.
• Keep the stock hot, not boiling. Adding cold stock shocks the rice and slows cooking; gently steaming stock keeps everything moving at a steady pace.
• Season in layers. Lightly season the mushrooms, the onion base, and the final risotto. This builds balanced flavor without relying on a big dose of salt at the end.
• Serve immediately. Risotto continues to thicken as it sits. If it tightens up before serving, loosen it with a splash of hot stock and stir well.

Variations

• Vegetarian timber risotto: Omit the bacon and use vegetable stock. Add 1 teaspoon smoked paprika total and a handful of toasted walnuts or pine nuts for extra depth and texture.
• Extra smoky campfire twist: Use all smoked bacon and add an extra pinch of smoked paprika to the mushrooms. Finish with a small amount of smoked salt or a few drops of liquid smoke (very sparingly).
• Creamy blue cheese finish: Stir 1/4 cup (25 g) crumbled blue cheese into the risotto at the end along with the Parmesan for a bolder, tangier flavor that pairs beautifully with the mushrooms and bacon.

Storage & Make-Ahead

Risotto is at its very best right after cooking, but you can still enjoy leftovers. Cool any remaining risotto quickly by spreading it in a thin layer on a tray, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, add a splash of water or stock to a saucepan, add the risotto, and warm gently over low to medium-low heat, stirring and adding more liquid as needed to revive the creamy texture. You can also reheat in the microwave on medium power in short bursts, stirring and adding a spoonful of water or stock as needed.

For make-ahead prep, you can cook the bacon and the mushroom mixture up to 1 day in advance and store them separately in the fridge. Warm them gently in a skillet before folding into the risotto. Because the texture of cooked rice changes when frozen, this dish is not ideal for freezing.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): 680 calories; 30 g protein; 33 g fat; 60 g carbohydrates; 2 g fiber; 8 g saturated fat; about 1300 mg sodium (will vary based on stock, bacon, and how much salt you add). These numbers are estimates and should be used as a rough guide only.