Bacon And Wild Mushroom Risotto With Baby Spinach

Name: Bacon And Wild Mushroom Risotto With Baby Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
3
Wine note: A light-bodied pinot noir can echo the smoky and earthy flavors of Bacon and Wild Mushroom Risotto with Baby Spinach, without overpowering the dish as a bigger red wine might. Redtree Pinot Noir 2008 ($8), from California, shows this grape's aromatic earthiness, along with snappy, tart berry fruit that provides a palate-cleansing contrast to the creamy texture of this dish. -Jeffery Lindenmuth

1244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 bacon slices, chopped, 1 cup chopped shallots, 1 tablespoon extra-virgin olive oil, 1 teaspoon chopped fresh thyme, and more.

Yes, Bacon And Wild Mushroom Risotto With Baby Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!