Bacon and Wild Mushroom Risotto With Baby Spinach |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 5 |
|
This is from the latest Cooking Light, I am dying to make it but haven't had a chance yet; want it here so I can get the ingredients after work. Ingredients:
4 cups chicken stock, good quality |
6 slices bacon, chopped |
1 cup shallot, chopped |
1 tablespoon olive oil |
1 teaspoon thyme, chopped and fresh |
4 garlic cloves, minced |
6 ounces cremini mushrooms, sliced |
6 ounces shiitake mushrooms, stemmed and sliced |
1 cup arborio rice, uncooked |
1/3 cup madeira wine |
4 cups baby spinach |
1/2 cup asiago cheese, fresh and grated |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
Directions:
1. Heat large dutch oven over medium heat. Add bacon to pan, cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with slotted spoon.
2. Add shallots, oil, thyme, and garlic to drippings in pan; cook six minutes or until shallots are tender, stirring occasionally.
3. Stir in mushrooms, cook 8 minutes, stirring occasionally.
4. Add rice, cook 1 minute, stirring constantly.
5. Stir in Madeira, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
6. Stir in 1 c stock, cook 4 minutes or until liquid absorbed, stirring constantly. Add remaining stock, 1/2 c at a time, until each portion of stock is absorbed before adding the next (25 minutes total).
7. Stir in spinach, cook 1 minute.
8. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon, and serve immediately.
|
|