Recipe: Creamy Mushroom Risotto with Crispy Bacon

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.

Recipe: Creamy Mushroom Risotto Topped With Crispy Bacon

Given we are fast approaching the winter months, keeping the immune system perked up with essential nutrients is vital. Particularly during this current global pandemic. It’s known that simply adding mushrooms to your diet will give your body a burst of antioxidants, and a good dose of vitamin D. As such, we’ve sourced this recipe for a creamy mushroom risotto topped with crispy bacon, made in a few nice and simple steps that’ll have you mastering the perfect this soulful dish in no time. Note this recipe serves up to four people.


  • 1 litre chicken stock
  • 2 bay leaves
  • 1 bunch thyme
  • 4 rashers bacon, sliced
  • 25g butter
  • 1tbs olive oil
  • 1 brown onion, finely diced
  • 2 Portabella mushroom (150g), sliced
  • 100g Swiss Brown mushrooms, quartered
  • 1 1/2 cups Arborio rice
  • 1/3 cup (85ml) white wine
  • Parmesan to serve


  1. Place stock, bay leaves, thyme and 250ml water in a saucepan over high heat and bring to the boil. Stir to break up thyme. Pour into a bowl and set aside.
  2. Heat bacon in a non stick fry pan over medium heat and cook for 4 minutes or until golden. Remove with a slotted spoon and set aside.
  3. Add butter and oil to the pan and stir until the butter melts. Add onion and cook for 3 minutes to soften.
  4. Add sliced mushrooms and rice. Cook, stirring for 4 minutes until coated and glossy.
  5. Add wine and stir until absorbed. Add stock 1 ½ cups at a time, stirring until absorbed between additions until rice is al dente (this should take about 25 minutes).
  6. To finish, stir in remaining butter and divide between bowls. Return bacon to the pan to warm through. Toss through with any remaining thyme leaves from the stock bowl and scatter over bowls with Parmesan to serve.

Danica Jones

Writer for the AU Review, a lover of books, poetry, good food, travel and adventure. Follow her personal instagram @danicaarajones or her poetry instagram @danicajoneswrites

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