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Risotto bosciola with mushroom and bacon
Risotto bosciola with mushroom and bacon
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Perfect your creamy bosciola risotto.
Ingredients:
  • 400.00 gm Arborio Rice
  • 1 onion, finely diced
  • 4 rashers rindless bacon, cut into strips
  • 12 large mushrooms, sliced
  • 4-1275.00 gm hot chicken style liquid stock
  • 120.00 ml grated parmesan cheese
  • 37.60 gm light sour cream
  • Parmesan, extra, to sprinkle on top
Instructions:
  • In a saucepan, heat oil over medium heat. Add onions, bacon, and mushrooms. Cook until onions are translucent, about 3 minutes.
  • Stir in the rice and cook for an additional 2 minutes until the rice is thoroughly coated and has a glossy appearance.
  • Pour the stock one cup at a time into the rice, stirring until fully absorbed before adding more, until the rice is perfectly tender.
  • Combine the parmesan cheese and sour cream into the mixture, adjust seasoning to taste, and plate. Top with extra parmesan as desired.

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