Mushroom, Bacon And Leek Risotto. I've been craving a nice, hearty risotto for a while. With the cold and wet weather recently, I decided this week would be a good time for this type of dish. I had it in my mind that I wanted to make something with mushrooms and leeks.

The whole family will love this version of a classic risotto flavoured with bacon and chestnut mushrooms. This risotto recipe is perfect for the mushroom lover you know, and it's easy to make! Add the garlic and cook another minute. You can cook Mushroom, Bacon And Leek Risotto using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mushroom, Bacon And Leek Risotto

Prepare 5 cup of Chicken broth.
You need 4 slice of Bacon, chopped.
You need 2 large of leeks, white and green parts only, chopped.
It's 4 of Sliced mushrooms.
Prepare 1 large of shallot.
It's 1 of Salt and pepper.
You need 2 of Garlic cloves, minced.
You need 3 cup of Rice.
It's 1/4 cup of Dry white wine.
Prepare 1 tbsp of Thyme.
You need 1 of Parmeasean.

This bacon mushroom risotto has leeks, shallots, cremini mushrooms, Parmesan cheese swirled into creamy arborio rice. Since we are in the thick of holiday season, I thought why not make a scrumptious risotto for your holiday feast? Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the rice and wine and bring to the boil.

Mushroom, Bacon And Leek Risotto instructions

Bring chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer..
Meanwhile heat a large skillet over medium heat then add bacon and saute until crisp. Remove to a paper towel lined plate to drain then set aside..
Remove all but 2 Tablespoons bacon grease from skillet (add extra virgin olive oil if necessary to equal 2 Tablespoons fat,) then add leeks, mushrooms, and shallot. Turn heat up to medium-high then season with salt and pepper, and then saute until vegetables are tender and starting to turn golden brown, 7-8 minutes. Add garlic then saute for 1 minute. Add rice then stir to coat and cook for 1 more minute..
Turn heat back down to medium then add wine and stir until absorbed by rice. Add hot chicken broth then stir near constantly until rice is tender and nearly all the broth is absorbed, about 25 minutes. If broth gets to a hard boil, turn heat down. Remove skillet from heat then stir in thyme, parmesan cheese, and cooked bacon, and then serve..

Turn down the heat slightly and simmer until the wine is completely absorbed. Bacon and leek is one of my favourite risotto combinations and I love the idea of topping it with an egg. I'm all for a breakfast risotto although, truth be told, there's not many I love this idea of leeks and bacon. I've mixed them in omelettes before, so this is even better because it combines it with rice. This pea risotto recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula.