This was my first attempt at making risotto and luckily it was a huge success. The combination of creamy rice peppery bacon and earthy mushrooms is the perfect side dish for any dinner. I paired mine with Parmesan Crusted Pork Chops (recipe coming soon!). This recipe does make a lot, my family and I will be eating leftovers for a while, but this is delicious warmed up for lunch with a good amount of parmesan cheese to add an extra creamy cheese factor.


  • 1 oz. Dried Porcini Mushrooms
  • 8 oz. Cremini Mushrooms
  • 5 Slices Thick Cut Peppered Bacon ( diced into bite sized pieces)
  • 1 1/2 C. Arborio Rice
  • 1 T. Olive Oil
  • 1 1/2 C. Hot Chicken Broth
  • 1 C. Hot Beef Broth
  • 1/2 Yellow Onion (small dice)
  • 2 Garlic Cloves (minced)
  • 2/3 C. Dry Vermouth 
  • 2 T. Butter
  • Kosher Salt
  • Fresh Cracked Black Pepper
  • Parmesan Cheese


  • Soak porcini mushrooms in hot water for about 20 min then drain and set aside.
  • Heat oil in a large skillet and brown bacon.
  • Add in onion and garlic and cook for about a min.
  • Chop cremini and porcini mushrooms then add to pan and cook for about 3 min.
  • Stir in rice and vermouth and cook until liquid is absorbed.
  • Add in stocks and bring to a simmer.
  • Cover and continue to simmer for about 20 min stirring occasionally.
  • Mix in butter until melted.
  • Season with salt and pepper if needed.
  • Serve sprinkled with parmesan cheese

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