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bacon risotto

Easy Bacon Risotto Recipe (No Wine, 30 Minutes!)

Creamy bacon risotto with crispy guanciale, mushrooms, and a savory soy-glazed rice base — ready in just 30 minutes, no wine needed!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup guanciale cubed (or bacon)
  • ½ onion diced
  • 1 cup mushrooms cubed
  • 1 ½ cups sushi rice washed (or basmati rice)
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2 tablespoons soy sauce ine
  • 6 cups chicken broth
  • 2 tablespoons butter
  • Parsley or chives chopped — for finishing
  • Salt to taste
  • Parmesan for serving — freshly grated, not the shelf-stable stuff

Equipment

Method
 

  1. Fry the Guanciale: Add your cubed guanciale or bacon to a large pot or deep skillet over medium heat — no oil needed, it'll render its own fat. Cook, stirring occasionally, until crispy and golden. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot. (WATCH VIDEO BELOW)
  2. Sauté the Onion and Mushrooms: Add the diced onion and cubed mushrooms directly into the leftover guanciale fat. Sauté for 3–4 minutes, until the onion softens and the mushrooms start to brown.
  3. Toast the Rice: Add the washed sushi rice (or basmati) to the pot and stir it into the onion and mushroom mixture. Let it sauté for 1–2 minutes — this toasting step helps the rice hold its texture as it cooks.
  4. Season: Sprinkle in the garlic powder and black pepper and sauté for another minute so the spices bloom and get fragrant.
  5. Deglaze with Soy Sauce: Pour in the soy sauce and stir, scraping up any browned bits from the bottom of the pot. This is where all that deep flavor comes from. (WATCH VIDEO BELOW)
  6. Add the Guanciale Back In: Return the crispy guanciale to the pot and stir to combine.
  7. Build the Risotto: Add the chicken broth one cup at a time, stirring frequently and letting each addition mostly absorb before adding the next. This slow process is what builds the creamy texture — don't rush it. Repeat until you've used all 6 cups.
  8. Check for Doneness: Once the rice is fully cooked but still has a slight bite (al dente), it's ready. If it needs more time, add extra broth or water a splash at a time until the texture is right.
  9. Finish It Off: Remove the pot from heat. Stir in the butter and chopped parsley or chives, and season with salt to taste.
  10. Serve: Spoon into bowls and top generously with freshly grated parmesan. Serve immediately while it's hot and creamy. (WATCH VIDEO BELOW)
    11. Don't Skip the Rice Wash: Washing the sushi rice until the water runs mostly clear removes excess surface starch, which keeps the risotto creamy instead of gluey.
    Taste Before You Salt: Between the soy sauce, guanciale, and parmesan, this dish already carries a lot of salt. Taste at the end before adding extra.
    Keep the Guanciale Fat: Don't drain the rendered fat after frying the guanciale — that's your flavor base for the entire dish.
    Add Broth Gradually: Adding the broth one cup at a time — rather than dumping it all in at once — is what builds that classic creamy risotto texture. I tested dumping it all in early on, and it just doesn't give you the same result.

Notes

Storage

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Reheat: On the stovetop, reheat over low heat with a splash of chicken broth or water stirred in to loosen the rice and bring back that creamy texture. In the microwave, heat in 30-second bursts, stirring between each, adding a splash of broth as needed.
  • Freezer: Avoid freezing, as the rice texture becomes mushy and grainy once thawed.

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