Bacon and Wild Mushroom Risotto with Baby Spinach

By chris5863

Ingredients

• 4 cups Homemade Chicken Stock
• (this page)
• 6 bacon slices. chopped
• 1/4 cup chopped shallots
• 1 tablespoon extra virgin olive oil
• 1 teaspoon chopped fresh thyme
• 4 garlic doves, 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 cup Madeira wine or dry sherry
• 4 cups baby spinach
• 1/4 cup (2 ounces) grated fresh Asiago
• cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black
• pepper

Preparation

Step 1

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, begin adding the chicken stock and stiring until the rice is cooked, about 45 minutes.
Finish by stirring in the cheese and serve.