Bacon And Wild Mushroom Risotto With Baby Spinach Recipes

BACON SPINACH WILD MUSHROOM RISOTTO

Steps:

• Fry the bacon in a saucepan over medium heat, then remove and crumble or chop. Drain any excess fat from the pan.
• Add the butter and rice to the pan and cook, stirring constantly, until the rice is lightly brown and smells fragrant and toasted. Add the bell pepper, onion and garlic. Saute, stirring frequently, until the onion is soft and translucent.
• Stir in the wine and stir and cook until the wine is fully absorbed, then add the broth, 1/2 cup at a time, stirring and cooking each time until the liquid is fully absorbed into the rice before adding more. Continue this until the rice is nearly done, then stir in the mushrooms (with juices) and stir and cook until the mushroom juice is gone, the rice is done and the mixture is nice and creamy.
• Stir in the spinach and cheese and cook just briefly to melt the cheese and wilt the spinach.
• Serve hot with extra shredded cheese and snipped chives for garnish.

BACON AND WILD MUSHROOM RISOTTO WITH BABY SPINACH

Steps:

• Heat large dutch oven over medium heat. Add bacon to pan, cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with slotted spoon.
• Add shallots, oil, thyme, and garlic to drippings in pan; cook six minutes or until shallots are tender, stirring occasionally.
• Stir in mushrooms, cook 8 minutes, stirring occasionally.
• Add rice, cook 1 minute, stirring constantly.
• Stir in Madeira, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
• Stir in 1 c stock, cook 4 minutes or until liquid absorbed, stirring constantly. Add remaining stock, 1/2 c at a time, until each portion of stock is absorbed before adding the next (25 minutes total).
• Stir in spinach, cook 1 minute.
• Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon, and serve immediately.