1442. MUSHROOM RISOTTO with BACON and SMOKED GOUDA

2 slices bacon
1 tablespoon extra-virgin olive oil
1 small onion, diced
3-4 cloves garlic, minced
2 cups assorted mushrooms, chopped
1 cup arborio rice
1/3 cup dry white wine
4 cups low sodium chicken broth
salt and pepper
approximately 1/2 cup shredded smoked Gouda cheese

Heat a large sauce/saute pan. Add bacon and cook until crisp. Remove bacon from pan and remove all but 1 tbsp of the grease. Add 1 tablespoon extra-virgin olive oil to the pan. Add onions and garlic, saute for 1 min. Add mushrooms, saute 1 min. Add rice and stir to coat. Add the rest of the white wine and stir until absorbed. Add warm broth, 1-2 ladles at a time, stirring until absorbed. Continue adding broth until the rice is tender, but not mushy. This process of adding the broth takes me anywhere from 17-25 minutes. Season with salt and pepper if desired. Add cheese and stir. Serve immediately.


bacon recipe courtesy of: Mary Ellen, Mary Ellen's Cooking Creations, Pennsylvania