Monday, 18 February 2013
Bacon & Mushroom Risotto
Happy Monday to everyone! I hope everybody had a lovely Valentine's Day and a spectacular weekend. I am currently in Montreal with the Boyfriend. As I am new to Ontario, I am also new to the fact that Ontario celebrates a holiday called "Family Day". Taking advantage of the long weekend, the Boyfriend and I decided to come up to the big city. It's been lots of fun, but it makes me realize how badly I have lost all the french vocabulary I have ever learned through my life.
I took french all through High school and I feel like I don't remember anything! Coming to Montreal has put me in a mindset that I want to learn french again. So that is a new goal for me, we shall see how it goes..
The boyfriend and I are both huge fans of risotto. It's so creamy and delicious and takes on so much flavor! In our house, the boyfriend is the risotto master. He is the one that usually makes it while I make other portions of the meal. This recipe was my first time making risotto completely solo.
I was home alone, trying to figure out what I would make for dinner, and I stumbled upon this recipe. As you know, bacon is one of my multiple food kryptonites. It looked super delicious so I went ahead and whipped up a batch. Let me tell you, this recipe is incredible! Just writing about it makes me want to make it again. It is definitely worth a try!
Bacon & Mushroom Risotto
Cook Time: 30-40mins Yields 4-5 servings
1 Tbsp olive oil
4 slices of bacon, chopped
2 Tbsps butter
1 medium onion, diced
2 cups mushrooms, sliced
2 cloves garlic, minced
1 cup arborio rice
3 cups chicken stock
salt and pepper, to taste
1 bay leaf
2 dashes of thyme
1/2 cup heavy cream
1/4 cup grated parmesan
1/2 cup frozen peas
1) In a large pan over medium-high heat, cook the bacon in the oil until crispy and golden. Drain the oil and fat and set the bacon aside.
2) In a large pot, melt the butter. Add the onions, mushrooms and garlic and sautee until soft, about 5 minutes. Stir in the rice and cook for another two minutes.
3) Pour in 1 cup of chicken stock, and add the salt, pepper, bay leaf and thyme. Stir the mixture until the rice has absorbed most of the liquid. Continue adding chicken stock 1 cup at a time, and wait until it has been absorbed, until all 3 cups have been added.
4) Add cream, cheese and peas. Cook for another 2-3 minutes. Adjust your seasonings, stir in bacon pieces, and serve.
(Recipe adapted from Lauren's Latest)