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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mushroom, bacon and leek risotto. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mushroom, Bacon And Leek Risotto is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Mushroom, Bacon And Leek Risotto is something that I have loved my entire life. They are fine and they look wonderful.

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.

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

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

The whole family will love this version of a classic risotto flavoured with bacon and chestnut mushrooms. While the bacon is cooking add the chicken into a separate pot and heat until just under the boiling point. 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.

Steps 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.

Let's talk about this delicious bacon and mushroom risotto recipe! I just got back yesterday from my whirlwind of a trip to Seattle! This bacon mushroom risotto has leeks, shallots, cremini mushrooms, Parmesan cheese swirled into creamy arborio rice. Since we are in the thick of holiday season, I thought why not make a scrumptious risotto for your holiday feast? Bacon and leek is one of my favourite risotto combinations and I love the idea of topping it with an egg.

So that is going to wrap this up with this exceptional food mushroom, bacon and leek risotto recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!