I haven’t made risotto in what feels like years.
My sister came over one day (like she always does to get some food) and I really didn’t have much except these ingredients on hand. No problem though. This dish was delightfully meaty from the portobellos and bacon.
In a nutshell, I cooked bacon in a cast iron skillet, reserving some bacon fat to cook the sliced portobello mushrooms. In a pot, I toasted the arborio rice and added chicken stock little by little, waiting until the liquid evaporated before adding more, stirring constantly (okay, I had my sister do all the labor!). Rice seasoned with s&p, topped with the cooked bacon, portobello mushrooms and parmesan to taste.