bacon risotto
What's not to like?? Bacon, onions, mushrooms, spinach and Parmesan cheese--there's no way this can't be good.
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1 cup of arborio rice ("normal" cup and not "rice cooker" cup)
1/2 package of bacon, chopped or one small package of pancetta 3-4 shallots, chopped (or 1 onion, chopped) 4 cloves of garlic, finely chopped 1 carton of your favorite mushrooms brown, white, baby portabella, fresh shiitake |
1 bag of baby spinach
1/3 cup sherry 4 cups (1 box) of chicken stock Black pepper, to taste Fresh chopped thyme (dried is OK) |
In a dutch oven, cook bacon/pancetta until very crispy and drain on paper towels. In the same pot, cook shallots, thyme and garlic until the shallots get soft and start to brown. Add mushrooms and cook until tender. Add (uncooked) rice and stir to coat it. Add all the sherry and 1 cup of chicken stock, stirring until the liquid is almost absorbed. Repeat until you have used all the chicken broth, about a half-hour. Add the spinach at the very end, just enough to mix it in and wilt it.
Top with bacon/pancetta, Parmesan cheese, and pepper to taste.
Top with bacon/pancetta, Parmesan cheese, and pepper to taste.
