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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mushroom, bacon and leek risotto. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Bacon, Leek and Mushroom Risotto is a light and easy supper or side dish to serve any night of the week. Howdy all, I hope you had a nice weekend! Ben and I spent much of the past couple of days sequestered indoors - wah-wah.

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

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

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

Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving. Heat the butter and oil in a saucepan over a medium heat. 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.

Melt the butter in a large pan and fry the garlic for a couple of minutes. Add the bacon and continue to fry for a few minutes. Add the leek and cook until separated and softened. Next, stir in the rice until coated. I've been craving a nice, hearty risotto for a while.

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