Wednesday, January 26, 2011

Mushroom & Bacon Risotto with Spinach

Risotto was not something I got enthusiastic about until shortly after my wedding. Phil and I had a dinner out at Roy's in Kahana. I believe I had some kind of fish... but whatever it was, it was totally overshadowed by the lobster and Kula corn risotto. About 6 months later, I tried making it for the first time.

Let me tell you this: if you haven't tried it, making risotto is easy. EASY.

The only challenging part is standing over the pot stirring for the better part of 25-30 minutes. But, I figure, if you have a glass of wine or two to keep you company, that time just flies by!

Bacon and Mushroom Risotto with Spinach

(from Cooking Light)


4  cups chicken stock (homemade if possible)
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

*For the record, I just used cremini. It was all I had on hand.


1. Bring 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.

Mind the dark bits
3. 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.

Serve with a side of AWESOME.


The Hurst Family said...

Do you think you have to use a Dutch oven? I don't have one...but I do have a big silver pot. I would love to try this, looks yummy!

Alyson said...

I don't think so. I've done it in smaller sizes!

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