Monday, May 3, 2010

Bacon and Wild Mushroom Risotto with Baby Spinach

I came across this recipe in my Cooking Light magazine. It is so delicious, I just had to share!!

4 cups chicken stock (not broth)
6 bacon slices
1 cup chopped shallots
1 tbs olive oil
1 tps chopped fresh thyme
4 garlic cloves, minced
4 oz cremini mushrooms, sliced
4 oz shiitake mushrooms, stemmed and sliced
4 oz oyster mushrooms, sliced
1 cup uncooked medium-grain rice
1/3 cup Madeira wine (I just used 1/3 cup of extra chicken stock)
4 cups baby spinach
1/2 cup grated Asiago or Parmesan cheese
1/2 tsp salt
1/3 tsp pepper
1. Bring chicken stock to a simmer in a small saucepan (do not boil); keep ward over low heat.
2. Heat a large skillet over medium heat. Add bacon to pan. Cook until crisp. Remove bacon fro pan, leaving drippings. Add shallots, oil, thyme, and garlic to drippings and cook about 6 minutes, or until tender. Stir in mushrooms and cook 8 minutes. Add rice and cook 1 minute, stirring constantly. Stir in wine (or extra stock); 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 the spinach and cook 1 minute. Remove from heat; stir in cheese, salt and pepper. Sprinkle with bacon.
Yield: 6 1/4 cups

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