Creamy, cheesy and full of bacon, a risotto that is full off flavor and stuffed into a portobello, perfection!
12 oz Abrorio Rice
3 Cups Chicken Stock
4 Tablespoons Butter (separated)
1 Cup Parmesan Cheese
6 Strips Bacon (crispy and crumbled)
Place rice, stock and 2 tablespoons butter into pan. Stir while boiling for boiling, cover and reduce heat to simmer for 20 minutes.
Cook bacon and place into rice when rice is done cooking, salt and pepper to taste, fold in cheese and set aside.
Place 2 tablespoons of butter into pan and place mushroom in pan and cover and cook on medium heat for 10 minutes or until mushrooms are done cooking.
Stuff risotto into mushrooms and serve.