Bacon, Leek and Mushroom Risotto

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 2 Garlic cloves
  • 3 Leeks, small
  • 8 oz Mushrooms
  • 1 Shallot, large
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 5 cups Chicken broth

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/4 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on iowagirleats.com

Description

Ingredients

• 5 cups chicken broth
• 4 slices bacon, chopped
• 3 small leeks (or 2 large ones,) white and light green parts only, halved, washed then chopped
• 8oz sliced mushrooms
• 1 large shallot, chopped
• salt and pepper
• 2 garlic cloves, minced
• 1 cup arborio rice
• 1/4 cup dry white wine
• 1 Tablespoon fresh thyme, chopped
• 1/4 cup freshly grated parmesan cheese

Directions

• Bring chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer. 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. 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. 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.