I’ve finally had a moment to do a bit of cooking, and with Sean’s newfound love of risotto, it’s the new challenge that I’ve decided to put my efforts toward getting right.

I heard somewhere that how you know when a risotto is ready, is when your arm gets tired. Boy, is that true. But it’s all worth it in the end, as the result was absolutely yummy!!

Mushroom and Bacon Risotto (Serves 4)
2 cups Aborio rice
1.5 L stock (I used chicken)
4 rashers bacon
Butter and Mushrooms to your taste
1 medium onion, diced

Start frying the bacon till it starts getting crispy. Add the mushrooms and half of the butter, and sauté till the mushrooms brown. Transfer to a bowl.

Start warming the stock. It should be just simmering, not a rolling boil. 

Next, saut̩ the onion on medium heat till translucent, then add the rice and half of the remaining butter. Fry till the rice is glossy. Start adding the stock Рa ladle at a time Рand stir till the stock is absorbed by the rice, before adding another ladle.

After adding about a litre of stock, start tasting the risotto to test whether the rice’s donen-ess is to your liking. It should be cooked, but still have enough of a bite to it and not just mush.

Serve with the mushroom and bacon mixture with a healthy grating of Parmesan on top. I also like to add thin shavings of butter to stir in as you eat.


Risotto isn’t that hard to make actually, and with so many ingredients, it’s hard for it not to be tasty. Just make sure that you’re using good quality stock and you’re halfway there!

What about you? Are there any reputation-ally hard dishes that you’ve cracked the secrets to? 


  1. Cate March 6, 2011 at 12:28 am

    You need a Thermomix – you could be sitting watching the TV instead of stirring!!!

  2. lateraleating March 6, 2011 at 5:55 am

    Add a splash of white wine before the stock and wait til it evaporates, it’ll add even more flavour.

  3. MelbaToast March 6, 2011 at 8:44 am

    I cook my risotto in the oven – no stirring to worry about. I just could NOT get it right on the stove top…I would add liters of stock and the rice would still be crunchy. Doh!

  4. chocolatesuze March 6, 2011 at 3:39 pm

    yum your risotto looks fab with all that parmesan on top! oddly i like the stirring haha

  5. Tambourine March 7, 2011 at 12:42 am

    Cate: Haha yes! It’s still on my wishlist.

    Gabby: Oh yeah! I forgot to mention that. I de-glazed with Chinese Wine since I didn’t have any white wine left.

    Mel: In the oven! Is it still nice and starchy? Could I have the recipe please? =)

    Suze: Thank you! Haha the stirring is all part of the process isn’t it? But man it’s a workout.


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