Mushroom and Bacon Creamy Risotto: Super Easy Restaurant-Style Risotto with Instant Rice
Quick & Delicious! Mushroom and Bacon Creamy Risotto Made with Instant Rice (Hetbahn)
You can create a restaurant-quality, creamy, and flavorful mushroom and bacon risotto using just instant rice and a few simple ingredients. Enjoy a wonderful meal without any complicated steps!
Essential Ingredients- 1 instant rice cup (Hetbahn)
- 100ml heavy cream
- 100ml milk
- 1/2 onion
- 30-40g bacon
- 2 mushrooms
- 1/2 Tbsp minced garlic
- 20g butter
Cooking Instructions
Step 1
Prepare the vegetables and bacon that will add flavor to your risotto. Peel and finely dice the onion. Clean and trim the stems of the mushrooms, then slice them into about 6 pieces. Cut the bacon into bite-sized pieces (about 1 cm).
Step 2
A tip about Parmesan cheese! It doesn’t have to be the fine powder type. Using shredded Parmesan will also add a rich, nutty flavor to your risotto. If you don’t have Parmesan, you can substitute with grated mozzarella cheese.
Step 3
Melt 20g of butter in a pot over medium-low heat. Be careful not to let the butter burn.
Step 4
Once the butter is melted, add the diced onion and sprinkle with herb salt. Sauté until fragrant. If you don’t have herb salt, you can use regular salt.
Step 5
Sauté the onion until it becomes translucent, releases its sweet aroma, and starts to turn lightly brown. This caramelization significantly enhances the risotto’s flavor. Then, add the sliced mushrooms and bacon and sauté together.
Step 6
When the mushrooms turn golden brown and shrink slightly, add 1/2 Tbsp of minced garlic and cook for about 1 minute until fragrant. This allows the garlic’s aroma to meld with the other ingredients. Now, add the instant rice cup (without microwaving it) directly into the pot.
Step 7
Using a spatula or spoon, break up the clumps of rice in the pot and mix it with the other ingredients. It’s important to ensure each grain of rice is coated with the sauce.
Step 8
After breaking up the rice, gently stir-fry everything together for about 1-2 minutes, ensuring the sautéed vegetables, mushrooms, bacon, and rice are well combined.
Step 9
Now, pour in 100ml of heavy cream and 100ml of milk to create the creamy texture of the risotto. Add the shredded Parmesan cheese and the slice of cheddar cheese. Keep the heat on medium-low and stir gently as the cheeses melt and the ingredients combine.
Step 10
Add about 1/4 to 1/3 Tbsp of chicken stock (or water) to adjust the consistency. Add more if it’s too thick, or simmer a bit longer if it’s too thin, according to your desired risotto texture.
Step 11
The risotto is ready when the sauce thickens and the rice grains are tender and creamy. Taste and adjust the seasoning with salt if needed. Sprinkle with parsley flakes for an extra touch of color and flavor. Serve immediately while warm!
