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Bacon and Wild Mushroom Risotto with Baby Spinach

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 5 servings (serving size: about 1 1/4 cups risotto and about 1 tablespoon bacon)
Crisp bacon brings crunchy texture and smoky flavor to this creamy rice dish that's packed with three types of mushrooms,  baby spinach, and Asiago cheese.

Ingredients

  • 4 cups Homemade Chicken Stock
  • 6 bacon slices, chopped
  • 1 cup chopped shallots
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chopped fresh thyme
  • 4 garlic cloves, minced
  • 4 ounces cremini mushrooms, sliced
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 4 ounces oyster mushrooms, sliced
  • 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
  • 1/3 cup Madeira wine or dry sherry
  • 4 cups baby spinach
  • 1/2 cup (2 ounces) grated fresh Asiago cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 405
  • fat 19.1 g
  • satfat 6.6 g
  • monofat 8.4 g
  • polyfat 2 g
  • protein 16.5 g
  • carbohydrate 42.6 g
  • fiber 3.5 g
  • cholesterol 38 mg
  • iron 2.4 mg
  • sodium 555 mg
  • calcium 145 mg

How to Make It

  1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.

    Peeling and Mincing Shallots
  2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.

  3. Wine note: A light-bodied pinot noir can echo the smoky and earthy flavors of Bacon and Wild Mushroom Risotto with Baby Spinach, without overpowering the dish as a bigger red wine might. Redtree Pinot Noir 2008 ($8), from California, shows this grape's aromatic earthiness, along with snappy, tart berry fruit that provides a palate-cleansing contrast to the creamy texture of this dish. —Jeffery Lindenmuth