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Creamy Risoni with Mushrooms and Bacon

Photo of the Creamy Risoni with Mushrooms and Bacon – recipe of Creamy Risoni with Mushrooms and Bacon on DeliRec
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Creamy Risoni with Mushrooms and Bacon


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Tempo de preparo

30 min(s)


3 servings

Renata Santana

  • Ingredients
  • Recipe
  • Risoni300 g
  • Fresh Shimeji or some other200 g
  • Dried mushrooms1 cup
  • Bacon100 g
  • Chopped Onion1 unit(s)
  • Garlic2 unit(s)
  • Cream or fresh Heavy cream100 g
  • Thyme to taste
  • Grated Parmesan30 g
  • Salt and black pepper to taste
  • White wine100 ml
  • Shoyo1 tablespoon
  • Butter1 tablespoon
  • Water1 l
    1. Moisturize dried mushrooms
    2. Boil the water and when it boils, turn off the heat and add the dry funghi to hydrate, covering the container for about 5 minutes.
    3. When it swells and is soft, reserve the funghi and leave only the broth that will continue to boil for use in cooking the pasta.
    1. dough preparation
    2. Sauté the fresh shimeji in olive oil and butter. When the color changes, add the white wine and soy sauce and let the alcohol dry. Reservation
    3. In the same pan, fry the chopped bacon, without adding more fat. Reserve the fried bacon, leaving its fat in the pan.
    4. In the bacon fat, sauté the onion and garlic, and when it becomes more transparent, add the risoni to sauté together
    5. Add the boiling hydrated funghi broth to cook the pasta in the packaging time.
    6. Season with thyme and add the bacon and cream (or fresh Heavy cream ).
    7. Add shimeji and hydrated funghi
    8. With everything ready, adjust salt and pepper, turn off the heat and add the grated parmesan
    9. You can make it without the bacon, leaving the recipe vegetarian

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