Best Bacon And Wild Mushroom Risotto With Baby Spinach Recipes

BACON SPINACH WILD MUSHROOM RISOTTO

Steps:

• Fry the bacon in a saucepan over medium heat, then remove and crumble or chop. Drain any excess fat from the pan.
• Add the butter and rice to the pan and cook, stirring constantly, until the rice is lightly brown and smells fragrant and toasted. Add the bell pepper, onion and garlic. Saute, stirring frequently, until the onion is soft and translucent.
• Stir in the wine and stir and cook until the wine is fully absorbed, then add the broth, 1/2 cup at a time, stirring and cooking each time until the liquid is fully absorbed into the rice before adding more. Continue this until the rice is nearly done, then stir in the mushrooms (with juices) and stir and cook until the mushroom juice is gone, the rice is done and the mixture is nice and creamy.
• Stir in the spinach and cheese and cook just briefly to melt the cheese and wilt the spinach.
• Serve hot with extra shredded cheese and snipped chives for garnish.

WILD MUSHROOM, CHICKEN & BACON RISOTTO

Steps:

• Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.
• Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.

ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY

Steps:

• In a 5-quart Dutch oven, heat the olive oil over medium heat.
• Add the onion and cook 3-4 minutes until soft and slightly transparent.
• Add the bacon and stir constantly until it starts to crisp.
• Add the mushrooms and cook for an additional 2 minutes.
• Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
• Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
• Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
• Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
• NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
• Stir in the Parmesan cheese and remove from the heat.
• Serve and garnish with extra Parmesan cheese.
• Enjoy!

BACON & MUSHROOM RISOTTO

Steps:

• Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
• Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

BACON AND WILD MUSHROOM RISOTTO WITH BABY SPINACH

Steps:

• Heat large dutch oven over medium heat. Add bacon to pan, cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with slotted spoon.
• Add shallots, oil, thyme, and garlic to drippings in pan; cook six minutes or until shallots are tender, stirring occasionally.
• Stir in mushrooms, cook 8 minutes, stirring occasionally.
• Add rice, cook 1 minute, stirring constantly.
• Stir in Madeira, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
• Stir in 1 c stock, cook 4 minutes or until liquid absorbed, stirring constantly. Add remaining stock, 1/2 c at a time, until each portion of stock is absorbed before adding the next (25 minutes total).
• Stir in spinach, cook 1 minute.
• Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon, and serve immediately.

MUSHROOM & SPINACH RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

OVEN-BAKED MUSHROOM & BABY SPINACH RISOTTO

Steps:

• Combine rice, stock, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
• Bake in a hot oven (200°C) for 30 minutes or until rice is tender.
• Stir through spinach leaves, Parmesan, chives, salt & pepper and serve.