I wanted to make risotto this weekend, so I took a few recipes, plus a few of my own ideas, and came up with this concoction. It’s a lot of work to stir something for this long, and your arm may fall off before you’re done, but it’s well worth it! Be warned: I used red wine (Shiraz), instead of the traditional white, because I thought the bacon could use the spicy undertones. I’m sure that white wine would work, too, but I’m just a red wine kind of girl!
- 8 Tbsp. butter, divided
- 1/4 lb. baby bella mushrooms, cleaned and diced
- 3/4 lb. thick-cut bacon, diced
- 3 shallots, diced
- 4 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup red wine
- 5-6 cups chicken stock
- 1/4 cup freshly grated parmesan cheese
- sea salt
Sauté mushrooms in large skillet in 2 Tbsp. butter for about 3 minutes. Remove mushrooms and liquid from pan; set aside.
Sauté bacon in same pan for about 10 minutes, or until crisp. Drain bacon on paper towels, removing grease, and set aside.
Melt 2 Tbsp. in same pan, and sauté shallots and garlic for about two minutes. Add rice and toast, stirring, for 2-3 minutes more.
Once the rice is golden and toasted, pour in the wine and stir until completely absorbed. Add chicken stock, about 1/2 cup at a time, stirring constantly, until all the liquid is absorbed and rice is al dente, about 20-30 minutes.
Remove from heat, and add remaining 4 Tbsp. butter, cheese, reserved bacon and mushrooms. Season to taste with salt and pepper.