Bacon, Leek and Mushroom Risotto

I have been going through my pins on Pinterest and decided I was going to try several recipes this week. The risotto was first on the list; since I had much of the ingredients on hand. I made sure to check what ingredients overlapped. For example, while peeling and mincing the fresh garlic; I did so for the other recipes planned for later in the week. The minced garlic is drizzled with a little olive oil and stored in the refrigerator ready to go... Of course, one can always buy garlic already minced! This made enough for six people and I plan on freezing the leftover portions for another day.

Ingredients:

• 5 cups chicken broth
• 4 slices bacon, cooked and chopped
• 2 large leeks (white and light green parts only, halved, washed then chopped
• 8 ounces mushrooms, sliced
• 1 large shallot
• salt and pepper
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/4 cup white wine (I used rice wine vinegar)
• 1 tablespoon fresh thyme, chopped
• 1/4 cup freshly grated parmesan cheese

Directions:

Bring the chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer.

Meanwhile cook the bacon. This I do in my toaster oven at 400-degrees on a foil-lined baking sheet. 

Cook about 15 minutes. Remove to a paper toweled plate to drain and cool.

See how great the bacon cooks with minimum mess!

Place the bacon drippings in a medium saucepan; adding extra olive oil to equal 2 tablespoons.

Add the leeks, mushrooms and shallots and cook on medium-high heat until tender and golden brown; about 7-8 minutes. Add salt and pepper to taste.

Add the garlic and saute one minute.

Add the rice then stir to coat and cook one more minute.

Turn heat down to medium and add the wine and stir until absorbed by the rice.

Add the hot chicken broth. Stir constantly until rice is tender and nearly all the broth is absorbed, about 25 minutes. The rice should be at a gentle boil.

Remove from the heat and stir in thyme, parmesan and cooked bacon.

Yum! Fresh parm!