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)

Ingredients

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.

Preparation


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.

Risotto with Mushrooms and Mascarpone

This was the first risotto recipe I ever tried, and I love it to death. It claims to serve four, but Phil and I have been known to eat the whole thing between the two of us!

While the recipe calls for dried porcini mushrooms, I've used dried shiitakes with great success too. Short version: find yourself a cup's worth of dried mushroom and go to town!

Risotto with Porcini Mushrooms and Mascarpone

(from Cooking Light Jan/Feb 2010)

Ingredients

2  cups  boiling water
1  cup  dried porcini mushrooms (about 1 ounce)
1  (14-ounce) can less-sodium beef broth
Cooking spray
1  cup  uncooked Arborio rice
3/4  cup  chopped shallots
2  garlic cloves, minced
1/2  cup  dry white wine
1/4  cup  (1 ounce) grated Parmigiano-Reggiano cheese
1  tablespoon  chopped fresh thyme (or 1 tsp dried)
1/2  teaspoon  salt
1/2  teaspoon  black pepper
1/4  cup  (1 ounce) mascarpone cheese
Fresh thyme leaves (optional)

Preparation

1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/2 cups soaking liquid; chop mushrooms.

2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm.

3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

4. Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired.

So creamy. So comforting. So delicious.