Wednesday, April 27, 2016

Bacon Mushroom Leek Risotto

I love risotto. Gray loves risotto. And you know who else loves risotto, my kids! Well to be fair my oldest will eat it but it's probably not his favorite, my 18 month old LOVES it though. Every time I make it she goes to town eating it.  This risotto recipe did not disappoint. Recipe adapted from Iowa Girl Eats. 

5 cups chicken broth
5 slices of bacon (chopped)
2 large leeks (white and light green, sliced and chopped)
1 1/2 cups sliced mushrooms
1 shallot (minced)
2 garlic cloves
1/4 cup dry white wine
1/4 cup parmesan cheese
1 cup arborio rice
dash of dried thyme
salt and pepper

Pour chicken broth into a sauce pan and bring to a boil. Reduced heat to a simmer. In a large skillet saute the bacon until crisp. Remove the bacon and drain on a paper towel.  Leave 2 tablespoons of grease in the skillet. Saute the leeks, mushrooms and shallot. Turn up the heat and season with salt and pepper. Continue to saute until the vegetables are tender and browning. Stir in the garlic for 1 minute. Add the rice then stir to coat it and let it cook for another minute. Turn the heat down to medium and pour in the white wine. Stir until the wine has absorbed into the rice.  Add a ladle of chicken broth and stir until is absorbed, continue one ladle at a time with the chicken broth until it is all absorbed into the rice. Remove from heat and stir in the parmesan cheese, thyme and bacon.

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