Mushroom, Truffle and Bacon Risotto

In our house the Other Half is the chef. I’m happy to cook everyday dishes and I love to bake but when it comes to special meals he is most definitely in charge.

With Valentine’s Day coming fast upon us, I thought you might enjoy his Mushroom, Truffle and Bacon Risotto recipe. Perfect for Making the one you love feel truly special.


  • 1 packet of truffle risotto rice
  • 1 tbs of truffle oil
  • Half a glass of white wine
  • 300g bacon
  • 400g chestnut mushrooms
  • 3 shallots
  • 1 chicken stock cube
  • 3 cloves of garlic
  • 800mls of water
  • 50g butter
  • Parmesan to taste


  1. Finely chop the shallots and garlic.
  2. Dice the chestnut mushrooms into four, and cut the bacon into half cm pieces.
  3. Put the truffle oil in a large pan to heat.
  4. Add the garlic and shallots and cook on a medium heat for two minutes.
  5. Put the bacon into the pan and cook for a further two minutes.
  6. Add the rice to the pan and cook for another minute, whilst stirring, before adding the butter and wine. Cook until the wine has been absorbed.
  7. Make the chicken stock by dissolving one chicken stock cube in 800mls of water.
  8. Start adding the stock into the risotto, one ladle at a time, stirring frequently. Once the stock is absorbed add another ladle.
  9. After five minutes add the mushrooms to the pan and continue adding the chicken stock.
  10. Once the rice is al dente, stop adding the stock, and add the butter and Parmesan.
  11. Stir both into the risotto to achieve a subtle shine, and serve.

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