Bacon And Wild Mushroom Risotto With Baby Spinach Recipe

Ingredients for Bacon And Wild Mushroom Risotto With Baby Spinach

• Chicken Stock
• 4 slices bacon, diced
• Shallot
• Olive Oil
• 1 teaspoon fresh thyme leaves
• Garlic Cloves
• Cremini Mushrooms
• Shiitake Mushrooms
• Arborio Rice
• Madeira Wine
• Baby Spinach
• Asiago Cheese
• salt to taste
• White Pepper

How to Make Bacon And Wild Mushroom Risotto With Baby Spinach

1. Heat a large Dutch oven over medium heat.
2. Add 4 slices of bacon, diced, and cook for 8 minutes, or until crisp, stirring occasionally. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the pan.
3. Add 1 tablespoon olive oil to the pan with the bacon grease. Add 1/2 cup finely chopped shallots, 1 teaspoon fresh thyme leaves, and 2 cloves minced garlic.
4. Cook for 6 minutes, or until shallots are tender, stirring occasionally.
5. Add 8 ounces of sliced wild mushrooms and cook for 8 minutes, stirring occasionally, until softened and lightly browned.
6. Add 1 cup Arborio rice and cook for 1 minute, stirring constantly, to toast the rice.
7. Stir in 1/4 cup dry Madeira wine (optional) and cook for 1 minute, or until the liquid is nearly absorbed, stirring constantly.
8. Add 1 cup hot chicken or vegetable broth, stirring constantly until absorbed.
9. Gradually add the remaining 4 cups of hot broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 20-25 minutes. The risotto should be creamy and al dente.
10. Stir in 2 cups of baby spinach and cook for 1 minute, or until wilted.
11. Remove from heat and stir in 1/2 cup grated Parmesan cheese, salt, and pepper to taste.
12. Sprinkle with the reserved crispy bacon and serve immediately.