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Bacon and Wild Mushroom Risotto with Baby Spinach

 

Bacon and Wild Mushroom Risotto with Baby Spinach

Total Time: 30 Mins

Ingredients:

  • 4 cups Homemade Chicken Stock
  • 6 bacon slices, chopped
  • 1 cup chopped shallots
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chopped fresh thyme
  • 4 garlic cloves, minced
  • 4 ounces cremini mushrooms, sliced
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 4 ounces oyster mushrooms, sliced
  • 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
  • 1/3 cup Madeira wine or dry sherry
  • 4 cups baby spinach
  • 1/2 cup (2 ounces) grated fresh Asiago cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
  2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. 
  3. Remove bacon from pan with a slotted spoon. 
  4. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. 
  5. Stir in mushrooms; cook 8 minutes, stirring occasionally. 
  6. Add rice, and cook 1 minute, stirring constantly. 
  7. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. 
  8. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. 
  9. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). 
  10. Stir in spinach; cook 1 minute. 
  11. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.