The bacon mushroom risotto is such a comforting dish full of flavors. It is rich, creamy and dependent delicious, but easy to do in a pan!
This version of the risotto is cooked with an Asian touch using Japanese rice and tamari soy sauce as part of the dressing. It is rich and creamy just like the original Italian -style risotto, but it seems lighter without cheese.
The combination of shiitake and bacon mushrooms adds a robust taste of umami, making this dish irresistibly delicious. It is perfect alone or okay with any type of dish.
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Ingredients for this recipe
- Vegetable broth
- Olive oil
- Garlic
- Small onion – Finely chopped
- Bacon – chopped
- Shiitake mushroom – removed and sliced stems
- Japanese rice – or other short wheat rice, not washed
- dry white wine
- Vegan butter
- Tamari are sauce
Optional condiments:
How to prepare mushroom bacon risotto
1. Heat the broth. Heat the vegetable broth in a saucepan.
2. Cook the onion and garlic. Heat the olive oil in a large pan. Cook the onion and garlic together with slightly golden gilding.
3. Add the bacon and mushrooms. Go up until it is soft for about 3 minutes.
4. Get the rice. Add the rice and cook for 1 minute to cover the cereals with oil.
5. Deglaze. Pour the wine and scrape any burnt pieces on the bottom.
6. Cook the rice. Add a cup of heated broth to the rice and mix frequently but not constantly. Once the liquid is absorbed, add another cup of broth. It continues to add a broth one cup at a time until the rice is soft but not soft.
7. Season. Mix the soy sauce with vegan butter and tamari.
8. Serve. Garnish with shallot, white sesame and ground black pepper (optional).
Tips to prepare the bacon mushroom risotto
*Don’t wash the rice. Wet rice releases starch into the broth, creating a sticky consistency. You want to make sure the rice is well covered with oil before starting to add the broth.
*Make sure the broth is hot. The addition of broth at cold temperature or the environment will break down the temperature of the rice during cooking, putting out a soft and sticky consistency.
*Don’t mix too much. By mixing too much it causes the loss of starch in the broth, resulting in a sticky consistency. Whenever it moves, mix very gently from the bottom to avoid combustion.
*Don’t cook too much. To create the perfect risotto, stop cooking when the rice is al dente (with a slight consistency in the middle) compared to completely cooked. The rice continues to cook and absorb the liquid after closing the fire.
Faq
While my going is Japanese rice, you can use Arborio rice that is traditionally used in Italian recipes. You can also try other short grain rice as they are able to absorb a large amount of liquid. Full rice also works but notes that it takes more time to cook and comes out with more consistency.
The bacon mushroom risotto is appreciated better immediately, as the consistency continues to change while cooling. However, for leftovers they can be chilled for a maximum of 3 days, firmly covered. Microwave to warm up or cook on the hob with a little broth to be loosened.
Other rice recipes …
Recipe
The bacon mushroom risotto is such a comforting dish full of flavors. It is rich, creamy and dependent delicious, but easy to do in a pan!
Ingredients
- 5 cups vegetable broth or increase up to 6 cups
- 1 table spoon olive oil
- 3 cloves garlic chopped
- 1 small onion finely chopped
- 6 strip Bacon chopped
- 6 ounce Shiitake mushroom removed and sliced stems
- 1½ cup Japanese rice or other short grain rice, not washed
- ½ cup dry white wine
- 1 table spoon vegan butter
- 2 spoons Tamari are sauce or more
Optional condiments:
- Roughly subtle slices
- Roast white sesame
- Ground pepper
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Instructions
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Sharps in thin slices, toasted white sesame, ground pepper
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Heat the vegetable broth in a saucepan.
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Heat the olive oil in a large pan. Cook the onion and garlic together with slightly golden gilding.
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Add the bacon and mushrooms. Go up until it is soft for about 3 minutes.
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Add the rice and cook for 1 minute to cover the cereals with oil.
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Pour the wine and scrape any burnt pieces in the lower part (deglaze).
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Add a cup of heated broth to the rice and mix frequently but not constantly. Once the liquid is absorbed, add another cup of broth. It continues to add a broth one cup at a time until the rice is soft (slightly stopped) but not soft. This will take about 20-25 minutes.
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Mix the soy sauce with vegan butter and tamari.
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Optional: garnish with shallot, white sesame and ground black pepper.
Notes
For all leftovers, keep in an airtight container and remain refrigerated for a maximum of 3 days. Microwave to warm up or cook on the hob with a little broth to be loosened.
Nutrition
Service: 1serviceCalories: 347KcalCarbohydrates: 45GProtein: 7GFat: 13GSaturated fat: 4GPolynsaturo fat: 2GMonolysatuine fat: 7GTrans fat: 0.4GCholesterol: 15mgSodium: 1287mgPotassium: 216mgFiber: 2GSugar: 3GVitamin A: 426IuVitamin C: 1mgSoccer: 15mgIron: 1mg
Nutritional information on this website is only an esteem and are provided for convenience and only as courtesy. The accuracy of nutritional information for any recipe on this site is not guaranteed.
