Bacon Mushroom Risotto with Caramelized Onions

Shake up your side dishes with this Bacon Mushroom Risotto with Caramelized Onions! Ideal for company, but make this gourmet rice dish for your family, too. I was given a Lagostina Rissotiera to review and one to giveaway. I was not otherwise compensated for this post and as always, all opinions are my own.

Bacon Mushroom Risotto with Caramelized Onions | A rich, gourmet rice dish!

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Bacon Mushroom Risotto

Growing up we had a special pan just for rice. Nothing fancy, but it was THE rice pan. Fluffy  buttered rice was a frequent side dish and I often rotate a simple rice pilaf into my menu planning.

But for special occasions, or just because, this lovely bacon mushroom risotto with caramelized onions offers a marvelous change of pace. Plus now I have an official “rice” pan, this gorgeous Lagostina Risottiera, which was perfectly designed for risotto and made in Italy! Scroll down to see how you can win one of your own.Bacon Mushroom Risotto with Caramelized Onions | A rich, gourmet rice dish!

Tips for Making Risotto

First you must know that making risotto takes time. It’s a labor of love, so take note. Risotto is wonderful when you have family or friends gathered in the kitchen. There is lots of stirring, especially when you are caramelizing onions, too. So having company makes for loads of fun. Here are some risotto making tips I’ve learned along the way:

  • Warm your stock and keep it just under a simmer on the burner next to your risotto pan. Warm stock will make the process go more quickly since room temperature or cold stock will cool down the rice mid-cooking.
  • Add the stock in 1-1 1/2 cup increments. Add enough to just cover the rice. This allows the rice to absorb the liquid at the proper rate and develop the classic risotto creaminess.
  • Do not walk away from the risotto while it’s cooking. It needs to be stirred frequently.
  • Your onions, bacon, mushrooms should all be cooked ahead of time, and added in at the end, along with the cheese. This allows the rice to cook properly.
  • You can cook the above add-ins ahead of time to shorten the process at meal time.  From the time you start adding the liquid to fully cooked risotto is about 20 minutes.
  • Risotto should not be made in a skillet. Use the proper sized pot like this Lagostina Risottiera for the best results!Bacon Mushroom Risotto with Caramelized Onions | A rich, gourmet rice dish!


Last month I gave away a gorgeous Lagostina Lasagnera. Like the lasagna pan, this risottiera is made with a mirror finished stainless steel and a beautiful cherry and stainless steel lid. With a heavy, durable 18/10 stainless steel construction and ergonomic handles, it is as practical as it is attractive. Wouldn’t you love taking a pan full of pasta or vegetables to a party in this??? It’s truly a work of art!

This giveaway is open to those with a US Mailing address only, age 18 and above. You must answer the question in the Rafflecopter to enter (read the question in the Rafflecopter and answer in the comment section below). This risottiera would make a fabulous holiday gift for the foodies in your life! Good luck.
a Rafflecopter giveaway

Bacon Mushroom Risotto with Caramelized Onions | A rich, gourmet rice dish!

More Rice Dishes You’ll Love:

Used in This Recipe:


Bacon Mushroom Risotto with Caramelized Onions

Serves 8     adjust servings

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hr 10 mins



  • 1/2 pound thick bacon, cut into a large dice
  • 8 ounces button mushrooms, sliced
  • 4 tablespoons olive oil, divided
  • 2 large yellow onions, peeled, cut in half and sliced thinly
  • 1/4 cup dry white wine
  • 2 quarts chicken broth, I use Pacific brand
  • 2 cloves garlic, minced
  • 2 cups arborio rice
  • 1 teaspoon chopped thyme
  • 1/2 cup grated Parmesan, plus more to serve, if desired
  • Salt and freshly ground black pepper, if desired


In a large skillet, cook the bacon pieces until crisp. Remove to plate lined with paper towels. Keep bacon grease in pan.

Add the mushrooms to pan and cook until softened and lightly browned. Remove to plate with the bacon. Wipe the pan clean of bacon grease.

In the same pan, heat 3 tablespoons of the olive oil. Add the onions and cook over medium high heat until lightly browned, about 4 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and browned, about 20 minutes. Add white wine and cook until all liquid evaporates. Transfer the onions to the plate with the bacon and mushrooms. 

Heat the chicken broth in a saucepan. After it comes to a boil, reduce the heat to low so just to keep warm.

Add the remaining 1 tablespoon of oil to the Risottiera (or a large saucepan). Add the garlic and cook over medium heat until fragrant, about 1 minute. Add the rice and cook, stirring, for about 2 minutes. Add enough broth to cover the rice, about 1 1/2 cups, and stir over medium heat until the broth is absorbed.

Continue adding broth, about 1 1/2 cups at a time, and cook, stirring, until it has been completely absorbed before adding more. The rice is done when rice is tender and a creamy sauce has developed.

Remove the pan from the heat and stir in the onions, bacon, thyme and 1/2 cup of Parmesan. Taste and season with salt and pepper, if desired. Serve warm with additional Parmesan.


Recipe Notes

Recipe adapted from Food and Wine.

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 500kcal Calories from fat 208
% Daily Value
Total Fat 23g 35%
Saturated Fat 7g 35%
Transfat 0g
Cholesterol 31mg 10%
Sodium 941mg 39%
Carbohydrate 54g 18%
Dietary Fiber 3g 12%
Sugars 6g
Protein 17g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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  1. Wish I could have this for the lunch! Bacon and mushrooms are great together in risotto.

  2. This recipe sounds/look delicious. I’ve never made riostto, but I have a kit in the pantry. I’d probably try it with this pan.

  3. Truly a beautiful pan! The first thing I would make is butternut squash risotto. Your recipe sounds great Liz, love bacon:@)

  4. I would make my family’s favorite apple pie oatmeal!

  5. I need a rice pan to make your risotto recipe in!! 😀

  6. this sounds delicious ! A must try!

  7. This is perfect timing, I have had risotto on the brain lately! Yours looks scrumptious of course!

  8. We made several Risotto’s in Culinary School and according to our Executive Chef, your tips are spot on. What a great give away – I’d love to win.

  9. My family absolutely loves risotto! I don’t make it near as often as I should. Your’s looks delicious!

  10. This risotto is pure delicious comfort. And that pan is absolutely gorgeous!!

  11. That recipe sounds amazing and the Rossiter is so beautiful!

  12. I would definitely make your Bacon Mushroom Risotto! It looks delicious, Liz!

  13. This has all my favorite ingredients in it, especially the mushrooms!

  14. Seana Nightingale says:

    Risotto is one of my favorite things to make and eat! My favorite one is a porcini mushroom and fontina cheese risotto, but I just ran across a saffron and butternut squash recipe (Ina’s) and that’s the next risotto I’ll be making!

  15. Jan Elmore says:

    I love, love, love rice in all variations. I think I’d make a rice casserole and then risotto!

  16. I would make home fries. You can spice and season them an endless number of ways, making them a great option for any occasion or crowd.

  17. Bacon, mushroom caramelized onions. We are ready! Cooler days needs more risotto. Gorgeous Risotto Pan too. Sharing, of course.

  18. I would try the Risotto.

  19. I would try Mushroom Risotto

  20. That risotto looks amazing and oh that shiny pan!!! I have never made risotto but enjoyed it many times on a recent trip to Italy. Will have to give this a try for sure. You share some of the most “wonderfulest” recipes dear Liz!!!

  21. Dee Johnson says:

    I would make chicken cacciatore.

  22. I would make risotto!!!!!! with cheeeeese

  23. Coq au vin, definitely. Then risotto!

  24. I would make Fabada.

  25. carol clark says:

    i would make your risotto i believe to honor the blog i won from

  26. Shirley Shepherd says:

    The first thing I would make is butternut squash risotto!

  27. Risotto is most definitely a labor of love, and I *love* this risotto so much! Caramelized onions especially. It’s so good to be reading your posts and stories again–thanks for sharing, Liz!

  28. This risotto is surely some of the best comfort food, Liz! Really sounds delicious! Bookmarked to try soon!!

  29. I rarely make risotto even though my husband loves it. This is a great recipe and I have to try when I return from Germany. Pinned!

  30. Liz, my son loves Risotto!!! I think this pan would be a great gift for him for Christmas and he would love this recipe! It looks amazing! Pinning!

  31. Risotto is good stuff! And yours looks wonderful — love the idea of caramelized onions. Terrific post — thanks.

  32. What a beautiful pan and delicious looking risotto. I think the first thing that I would make would be a butternut squash and sausage risotto;)

  33. The first thing I would make a family favorite Mushroom riscotto.

  34. I love risotto SO much!! We often eat it as a meal – the whole family devours it. This version looks simply divine – the bacon and mushroom would be so perfect together. Yum!

  35. Steve Weber says:

    I would definitely make your Bacon Mushroom Risotto! minus the BACON… my girlfriend is vegetarian.

  36. Now we’re talking! I just love risotto. Excellent comfort food. I have the River Cafe cookbooks and that is where I learned to cook risotto. Took lots of practising. Definitely the right rice is essential. I’m incredibly envious of that beautiful saucepan! xx

  37. That’s a pan I would love to add to my collection. The cover is gorgeous! And I’d love to have this delicious looking risotto in front right now…at 11:50 pm. It would be great way to end the day!

  38. Such a great combination of ingredients, Liz! This is a completely new way of preparing risotto for me. Can I use plain water rather than white wine?

  39. Your risotto is so creamy, I need to do this recipe soon 🙂

  40. Love these tips! This looks delicious

  41. I’d make a butternut squash risotto. It’s my favorite meal in the fall!

  42. I’d make braised lentils with bacon

  43. MARY H HIRSCH says:

    Just looks scrumptious. I can always count on my Italian friend, Donna, to make risotto when I’m a guest for dinner at her house. We stand in her kitchen, we all gather around, and jabber and stir. Her result is always delicious. But this recipe looks wonderful and will be worth trying this winter.

  44. Mushroom risotto would be my first choice.

  45. I love Risotto! My niece Katie and her husband Matt have a shrimp risotto recipe that is very good and would look beautiful in this pot. I’d definitely give that a try!

  46. Margaret Baranowski says:

    Would love to make your bacon mushroom risotto in the Lagostina Rissotiera!

  47. The first thing I would make is your Bacon Mushroom Riosotto! It looks absolutely amazing!

  48. Susan Christy says:

    I’d make my mushroom risotto that I’ve been making for 20+ years.

  49. Sheri Ciano says:

    Shrimp w/Asparagus Risotto. BTW, this pan looks beautifully made!

  50. That pan sounds amazing!

  51. I would make a pasta dish.

  52. Kelly Reece says:

    This looks like a good pan to have. I am definitely going to make this risotto. Yum.

  53. I’m not sure what I would make first but I’m looking for recipes. My cousin’s husband would also love this, he lives for Italian food.

  54. That looks and sounds delicious! Definitely pinning to try later! I would love to try out my seafood risotto in this. With salmon and scallops!

  55. I have an easy Greek casserole recipe that I’d make in this. 🙂

  56. Julie Terry says:

    I would make home fries. your risotto looks yummy though, so I may make that.

  57. Juanita May says:

    I would make a Jambalaya

  58. I’d probably make loaded baked potato soup first

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