Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

cook:
25 mins
bake:
4 mins(crisps) at 375°F
prep:
30 mins
Servings:
6
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Risotto with Caramelized Onions, Bacon, and Mushrooms

Ingredients

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Directions

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  • In large deep skillet heat oil over medium-low heat. Add onion and bacon; cook about 6 minutes or until onion is tender and bacon just begins to crisp. Stir in mushrooms and 1/4 teaspoon salt; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Carefully stir in 1/3 cup of the Marsala. Cook and stir about 3 minutes or until liquid is absorbed. Stir in rice. Cook and stir over medium heat for 2 to 3 minutes or until rice begins to brown. Stir in the remaining 1/3 cup Marsala. Cook and stir until liquid is absorbed.

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  • Meanwhile, in a large saucepan bring chicken stock to boiling; reduce heat and simmer. Slowly add 1/2 cup of the hot stock to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the hot stock to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add the remaining hot stock, 1/2 cup at at time, stirring constantly until the broth has been absorbed. (This should take 25 to 30 minutes total.)

Instructions Checklist
  • Stir in cheese and butter. Season to taste with pepper. Serve with Parmesan Crisps.

Nutrition Facts (Risotto with Caramelized Onions, Bacon, and Mushrooms)

524 calories; total fat 27g; saturated fat 11g; polyunsaturated fat 2g; monounsaturated fat 12g; cholesterol 48mg; sodium 1311mg; potassium 420mg; carbohydrates 43g; fiber 1g; sugar 2g; protein 20g; trans fatty acid 0g; vitamin a 340IU; vitamin c 3mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 20mcg; vitamin b12 1mcg; calcium 363mg; iron 1mg.

Parmesan Crisps

Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 375°F. Line baking sheets with parchment paper. In a small bowl combine cheese, thyme, and pepper.

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  • Place 1 heaping tablespoon portions of cheese mixture on prepared baking sheets, about 4 inches apart. Pat into a 5- to 6-inch circle. Bake for 4 to 6 minutes or until bubbly and lightly golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper. (Store in an airtight container for up to 24 hours or freeze for up to 1 month.)

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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0