Creamy Bacon and Mushroom Risotto with Thyme and Parmesan

Indulge in a bowl of creamy, comforting risotto that brings together savory bacon, earthy mushrooms and aromatic thyme. This dish proves that a restaurant-worthy risotto is well within reach for any home cook. With a few simple techniques, you’ll achieve perfectly al dente rice enveloped in a luscious, cheesy sauce.

Start by toasting Arborio rice with garlic and onion paste, then slowly add simmering stock until the rice releases its starch and becomes wonderfully creamy. Fold in roasted mushrooms, crispy bacon and a blend of cheeses for a rich, satisfying finish. Garnish with fresh scallion greens and extra Parmesan for a pop of color and flavor.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring 5 cups water to a boil in a medium pot (use 8 cups for 4 servings), then reduce to a low simmer. Wash and dry produce. Trim and thinly slice mushrooms (skip if pre-sliced). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2. Place bacon on one side of a baking sheet; toss mushrooms on empty side with a drizzle of oil, half the thyme (all for 4 servings), salt and pepper. Roast on top rack until bacon is browned and crispy and mushrooms are tender, 15-20 minutes. Transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
3. While bacon and mushrooms roast, heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites; cook, stirring, until fragrant, about 1 minute. Add garlic, rice, Vidalia onion paste and 1 tablespoon butter (2 tablespoons for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent at the edges, 1-2 minutes. Season with salt and pepper.
4. Add ½ cup simmering water and stock concentrate to pan with rice mixture; stir until liquid is mostly absorbed. Repeat with remaining simmering water-adding ½ cup at a time and stirring until liquid is mostly absorbed-until rice is al dente and risotto is creamy, 25-30 minutes. Tip: Depending on pan size, you may need a little more or less liquid. For a firmer texture, cook less time.
5. Once risotto is done, stir in cheese roux concentrate, sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) until creamy and combined. Stir in mushrooms, half the chopped bacon and half the Parmesan. Taste and season with salt and pepper. Tip: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water.
6. Divide risotto between bowls. Top with scallion greens, remaining chopped bacon and remaining Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto due to its high starch content, which creates the creamy texture. Short-grain varieties like carnaroli or vialone nano can also work, but avoid long-grain rice.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.

Can I make this dish vegetarian?

Yes! Omit the bacon and use vegetable stock concentrate instead of chicken. You can add extra mushrooms or roasted vegetables for a hearty alternative.