Bacon And Mushroom Risotto

1. 1

   1. Cut bacon into small square pieces

2. 2

   2. Cook over medium heat till slightly crispy in skillet

3. 3

   3. While the bacon is cooking add the chicken into a separate pot and heat until just under the boiling point. Keep it at this temp (approx) for the duration of the recipe

4. 4

   4. Leave in the bacon and the grease and stir in the risotto, mushrooms and leeks to saute for about 3 minutes

5. 5

   5. Using a ladle, add one ladle of broth into the skillet with the mixture

6. 6

   6. Let heat to a low simmer and stir frequently until the broth is almost gone

7. 7

   7. Repeat this process of adding a ladle of broth and stirring until the broth evaporates

8. 8

   8. This should continue for about 20 minutes. The rice is done once the texture is firm, but not crunchy. It should also be a creamy consistency.

9. 9

   9. Add the grated parmesan cheese as desired. I added some just before the rice was done cooking to let melt into the mixture and then grated a little more over the top before serving.

10. 10

    10. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.