Yield: 5 servings (serving size: about 1 1/4 cups risotto and about 1 tablespoon bacon)
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
Preparation
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. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. 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). Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.
