Mushroom Risotto (Paula Deen)

By á-178825

4-6 servings.

Ingredients

• 4 slices peppered bacon, divided
• 1/2 c finely chopped onion
• 2 cloves garlic, minced
• 2 (8 oz) pkgs crimini mushrooms, sliced
• 1 1/2 c uncooked Arborio rice
• 4 c hot chicken broth
• 1 c freshly grated Parmesan cheese
• Garnish: chopped fresh parsley

Preparation

Step 1

In lg pan place 2 slices bacon. In lg stainless steel skillet, place remaining 2 slices bacon. Cook both pans over med heat until crisp. Remove bacon to paper towels to drain, reserving drippings in both pans; crumble bacon when cool.

In pan cook onion & garlic in drippings over med heat for 4 min until onion is translucent. In skillet, cook mushrooms in drippings over med heat for 30 min stirring often until liquid from mushrooms evaporates.

Add rice to onion mixture, stirring to coat with drippings; cook for 2 min. Reduce heat to med low. Add broth, 3/4 c at a time, allowing liquid to be absorbed after each addition & stirring frequently. If necessary, gradually add up to 1 1/2 c water allowing liquid to be absorbed after each addition to reach desired doneness & a slightly al dente texture.

Stir in half of mushrooms, crumbled bacon & cheese. Top with remaining mushrooms & garnish with parsley, if desired. Serve immediately.