Bacon And Wild Mushroom Risotto With Baby Spinach

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 5
• 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 pepper

Recipe

• 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.