The Perfect Risotto

AmyWesterman's picture

Mar. 21, 2013

This video covers the ingredients and process of how to make the most amazing risotto!


Bacon 5
Butter 3 Tablespoon
Shallots 4 Medium
Sundried tomato 2 Tablespoon , chopped finely
Mushrooms 1 Cup (16 tbs) , sliced
Garlic 1 Tablespoon , mince
Arborio rice 1 Cup (16 tbs)
Chicken stock 32 Ounce (For reconstitution)
Parsley 1/2 Cup (8 tbs) , chopped finely
Parmesan 1/2 Cup (8 tbs) , grated
Truffle oil 1 Tablespoon



1. Fry the bacon in your large pan. When cooked, remove the bacon and crumble for later. Keep bacon grease in pan.

2. Finely chop shallots, sund-ried tomatoes, and garlic.

3. Clean and slice your mushrooms.

4. Add 2 tablespoons butter to pan with bacon grease. Add chopped shallots, and sun-dried tomatoes. Stir and let cook down for 2 minutes.

5. Add mushrooms and garlic to pan. Stir and let cook down for another 2 minutes.

6. Add arborio rice and stir.

7. Add about 1 cup of heated chicken broth (or enough until the broth barely covers the rice and veggie mixture)

8. Every 5 minutes, add another cup of chicken broth and stir. Continue this process for about 20 minutes total, or until the rice is al-dente.

9. To finish, add the parsley, parmesan, and truffle oil. Give it one last stir.


10. Enjoy!

Recipe Summary

Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 242Calories from Fat 99

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 271 mg11.29%

Total Carbohydrates 31 g10.3%

Dietary Fiber %

Sugars 4 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet