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!!

Ingredients

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

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Instructions

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.

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Yield: 6 1/4 cups