Mushroom Bacon Risotto

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4 oz

Bacon

about 4 slices

2 1/4 cups

Thinly Sliced Mushrooms , washed

stems trimmed

1

Medium Shallot , finely chopped

1 clove

Garlic , minced

1 cup

Arborio Rice , rinsed, drained

1/4 cup

White Wine

3 1/2 cups

Chicken Broth , room temperature

up to 4 cups

1/3 cup

Freshly Grated Parmesan Cheese

2 Tbsp

Unsalted Butter

1 Tbsp

Chopped Fresh Parsley

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

HIDE IMAGES

Step 1

In a large skillet fry Bacon (4 oz) over medium heat until crisp tender and most of the fat has rendered. Remove to a paper towel-lined plate and reserve fat. Once bacon has cooled enough to handle, coarsely chop

Step 2

Using the same skillet, increase heat to medium-high and add 1 tablespoon of bacon fat. Add the sliced Mushrooms (2 1/4 cups) and cook until starting to brown and moisture has evaporated, about 8 minutes. Remove from pan and set aside.

Step 3

In same skillet over medium heat add 1 tablespoon of bacon fat and Shallot (1) . Sauté until starting to soften but not brown, about 2 minutes. Add Garlic (1 clove) and continue to cook for 1 minute, stirring often.

Step 4

Stir in Arborio Rice (1 cup) and continue to sauté and stir until rice is coated, about 1 minute. Add White Wine (1/4 cup) , stirring to combine and scraping up any bits stuck to the pan. Allow wine to be mostly absorbed, about 1 minute.

Step 5

Adjust temperature to medium and add 1/2 cup of Chicken Broth (3 1/2 cups) stirring to combine and allowing broth to absorb. Continue adding broth by the 1/2 cup, allowing each portion to be mostly absorbed before adding more, stirring often.

Step 6

When down to the last cup of broth, test for texture and add more broth if desired, saving 1/4 cup for finishing.

Step 7

When the rice is al dente and the last addition of broth has been absorbed, stir in mushrooms and bacon. Add remaining 1/4 cup of broth, Parmesan Cheese (1/3 cup) , Unsalted Butter (2 Tbsp) , and Fresh Parsley (1 Tbsp) .

Step 8

Season with Salt (to taste) and Ground Black Pepper (to taste) and serve immediately.