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

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mushroom, bacon and leek risotto. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mushroom, Bacon And Leek Risotto is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Mushroom, Bacon And Leek Risotto is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. 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. Make ready 4 Sliced mushrooms
  5. Prepare 1 large shallot
  6. Make ready 1 Salt and pepper
  7. Make ready 2 Garlic cloves, minced
  8. Get 3 cup Rice
  9. Get 1/4 cup Dry white wine
  10. Take 1 tbsp Thyme
  11. Get 1 Parmeasean
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.

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