Bacon And Wid Mushroom Risotto

1. 1

   In a large pan, cook bacon. When bacon is crisp, drain the bacon on paper towels while reserving the fat in the pan. Sautee mushrooms in the bacon fat over medium high heat for about five minutes. reduce heat to medium low and add remaining oil. When the oil is heated, add the rice and toast for several minutes, stirring occasionally. Add one cup of stuck and stir constantly, for about five minutes, or until stock is absorbed. Continue to add stock one cup at a time, stirring until it is absorbed. more stock may be needed to achieve desired texture. Along with the last cup, add the peas. WHen that stock is absorbed, add butter, cheese and bacon, and stir until the butter and cheese are melted. Serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.