Leeks, shallots, cremini mushrooms, Parmesan cheese in creamy arborio rice. Then all that gets topped with crispy slivers of applewood bacon and fresh parsley. It looks like Christmas in a bowl. It tastes like Christmas in a bowl.
Course Side Dishes
Keyword bacon, mushrooms, risotto
Prep Time 10mins
Cook Time 30mins
Total Time 40mins
Author Laurie McNamara
5cupslow-sodium chicken broth
4slicesapplewood slab baconsliced into thin strips
1½cupsfinely chopped leekwashed and patted dry (white and light green parts only)
2large garlic clovespeeled and minced
2teaspoonschopped fresh thyme leaves
1/4cupdry white wineI like Sauvignon Blanc
3/4 to 1teaspoonsaltor to taste
1/2teaspoonfreshly ground black pepperor to taste
1/2cupfreshly grate Parmesan Cheese
chopped parsley for garnish
Combine the broth and water in a pot over medium-low until hot (not boiling).
Drizzle oil in pot and heat over medium. Once hot add in the sliced mushrooms, stir and cook until they shrink in size and are tender. Transfer the mushrooms and their juices to a nearby bowl and set off to the side.
Add sliced bacon to the pot. Cook until crispy and use a slotted spoon to drain and transfer the bacon to a paper towel lined plate.
Add the leek, shallot, garlic and thyme to the bacon fat. Stir and cook for 4 minutes or until soft. Add in the wine and stir until absorbed.
Ladle in 1/2 cup (about 1 full ladle) of the hot broth/water to the risotto, stir constantly until absorbed.
Set aside 1/3 cup of the hot broth liquids and continue ladling in the broth, stirring until the rice has absorbed the liquids, then repeating until the liquids are gone, rice is tender and creamy.
Remove the pot off of the heat, stir in the reserved hot broth, then drop in the 2 tablespoons of butter, salt, pepper, Parmesan and the mushrooms and their liquid.
Stir and serve immediately with crispy bacon and chopped parsley.