Bacon and Wild Mushroom Risotto with Baby Spinach

Bacon and Wild Mushroom Risotto with Baby Spinach
Photo by Randy Mayor


  • 1 cup chopped shallots
  • 6 bacon slices, chopped
  • ½ teaspoon salt
  • 4 cups Homemade Chicken Stock
  • 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
  • 1/3 cup Madeira wine or dry sherry
  • 4 cups baby spinach
  • + 8 more ingredients
    • 4 ounces shiitake mushrooms, stemmed and sliced
    • ½ cup (2 ounces) grated fresh Asiago cheese
    • 1 tablespoon extra-virgin olive oil
    • 4 ounces oyster mushrooms, sliced
    • 4 ounces cremini mushrooms, sliced
    • ¼ teaspoon freshly ground black pepper
    • 4 garlic cloves, minced
    • 1 teaspoon chopped fresh thyme

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

View full recipe at My Recipes


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