Mushroom, Bacon, & Leek Risotto

16 Sep

I don’t know what the weather’s been like in your neck of the woods, but it’s been chilly around these parts.  You won’t hear me complain about it, I absolutely love fall!  The colder temperatures make me crave comfort food like no other.  When Kristin over at Iowa Girl Eats posted this recipe, I literally counted down the days until it felt chilly enough to make it.  PLUS, risotto works as a lunch, side dish, or can also stand alone as an entree – that’s what I’m talking about!


Mushroom-Bacon-Leek-Risotto

Mushroom, Bacon, and Leek Risotto

  • 5 c. chicken stock
  • 4 sliced chopped bacon (I used a regular-cut, hickory smoked bacon)
  • 3 small leeks (white and green parts only), chopped
  • 8 oz. mushrooms
  • 1 large shallot, chopped
  • 2 garlic cloves, pressed or minced
  • 1 cup arborio rice
  • 1/4 c. dry white wine (check this out for some advice on picking the best cooking wine)
  • 1 T. fresh thyme
  • 1/4 c. grated Parmesan
  • salt and pepper to taste

Mushroom-Leek-Risotto-1

That picture has literally nothing to do with the recipe, but I felt all fancy putting the ingredients in different containers.

First, heat up the chicken stock but keep it simmering on low in a saucepan.  You won’t be using it until later, but make sure it’s ready when you need it.  Prep your bacon too, but chopping it and cooking it in a large skillet over medium heat until crispy.

Crumbled-Bacon

Set it aside to drain on a towel, but reserve 2 T. of the bacon grease.  If you don’t have 2 T. you will need to add in another fat like olive oil to make 2 T. and heat over medium-high along with the mushrooms, leeks, and shallots.  Season the mixture with salt and pepper and cook until the veggies turn a golden brown (about 8 minutes).  Then add the garlic and cook until fragrant, about another minute.  Finally, add in the 1 c. of arborio rice and give it a nice good stir to incorporate it in.

 

Mushroom-Leek-Risotto-2

Turn the heat down to medium and add in the 1/4 c. of wine. The rice will absorb the wine pretty quickly, and when it does you’re ready to add in that chicken broth.  This is the only part that sucks:  you’re going to have to stir this pretty much constantly for about 25 minutes.  That’s perfect for me because I love to fuss over things on the stove and I can never just leave things alone!

mushroom-leek-risotto-3

After 25 minutes, the mixture will be looking nice and thick.  At this point, you should give yourself a pat on the back because you’re freaking awesome.  Then, add in the reserved bacon, thyme, and Parmesan cheese.  Stir it all together until it’s incorporated.  BOOM!  You just made risotto.

Mushroom-Leek-Risotto-4

 

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2 Responses to “Mushroom, Bacon, & Leek Risotto”

  1. Rebecca Jo (@RebeccaJoKnits) September 16, 2014 at 2:05 pm #

    That looks so freaking amazing… need to make it with veggie bacon!

    • SOLEfortheSoul September 16, 2014 at 2:07 pm #

      That would work, too! Just don’t forget to sub in the 2 T. of fat for the veggies. 🙂

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