Mushroom, Bacon And Leek Risotto
Mushroom, Bacon And Leek Risotto

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mushroom, bacon and leek risotto. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

I've been craving a nice, hearty risotto for a while. With the cold and wet weather recently, I decided this week would be a good time for this type of dish. I had it in my mind that I wanted to make something with mushrooms and leeks.

Mushroom, Bacon And Leek Risotto is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Mushroom, Bacon And Leek Risotto is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have mushroom, bacon and leek risotto using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mushroom, Bacon And Leek Risotto:
  1. Take 5 cup Chicken broth
  2. Take 4 slice Bacon, chopped
  3. Prepare 2 large leeks, white and green parts only, chopped
  4. Make ready 4 Sliced mushrooms
  5. Get 1 large shallot
  6. Prepare 1 Salt and pepper
  7. Prepare 2 Garlic cloves, minced
  8. Take 3 cup Rice
  9. Take 1/4 cup Dry white wine
  10. Make ready 1 tbsp Thyme
  11. Prepare 1 Parmeasean

This is an easy version of the classic Italian recipe. Mild flavoured leeks combine with wonderful woodsy Canadian shiitake. Bacon And Mushroom Risotto With Bacon, Leeks, Portabello Mushroom, Rice, Chicken Broth, Grated Parmesan Cheese. This bacon mushroom risotto has leeks, shallots, cremini mushrooms, Parmesan cheese swirled into creamy arborio rice.

Instructions to make Mushroom, Bacon And Leek Risotto:
  1. Bring chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer.
  2. Meanwhile heat a large skillet over medium heat then add bacon and saute until crisp. Remove to a paper towel lined plate to drain then set aside.
  3. Remove all but 2 Tablespoons bacon grease from skillet (add extra virgin olive oil if necessary to equal 2 Tablespoons fat,) then add leeks, mushrooms, and shallot. Turn heat up to medium-high then season with salt and pepper, and then saute until vegetables are tender and starting to turn golden brown, 7-8 minutes. Add garlic then saute for 1 minute. Add rice then stir to coat and cook for 1 more minute.
  4. Turn heat back down to medium then add wine and stir until absorbed by rice. Add hot chicken broth then stir near constantly until rice is tender and nearly all the broth is absorbed, about 25 minutes. If broth gets to a hard boil, turn heat down. Remove skillet from heat then stir in thyme, parmesan cheese, and cooked bacon, and then serve.

Since we are in the thick of holiday season, I thought why not make a scrumptious risotto for your holiday feast? Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed. This Bacon and Mushroom Risotto Recipe is a delicious, creamy, dreamy dinner that is easier to make than you think!

So that is going to wrap it up with this special food mushroom, bacon and leek risotto recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!