Risotto is a great dish to cook as a main course, but is also great to serve with pan seared duck breast, roast chicken, or pork tenderloin. Pair this hearty risotto with Fess Parker Pinot Noir or Syrah.
Bacon and Mushroom Risotto
Recipe by Barrett Crandall
8 ounces bacon, cut into half inch pieces
12 ounces Arborio rice
1 medium white onion, small dice
1 clove garlic, minced
2 ounces chardonnay
1 quart chicken stock, warmed
6 ounces grated parmesan cheese
10 ounces portabello mushrooms, stems removed, cut into ¼ inch pieces
2 ounces unsalted butter
Salt and pepper to taste
1. In large skillet cook bacon over medium heat, stirring often. Cook until browned and just starting to get a little crispy. With slotted spoon remove bacon and drain on paper towels. Pour off all but 3 tablespoons of bacon fat from skillet.
2. Add garlic, onions, and mushrooms to skillet and sauté 4 to 5 minutes, until onions start to soften.
3. Add Arborio rice, stir until all the rice is coated in bacon fat. Cook until pearled, about 1 minute.
4. Add chardonnay, stirring often, cook until the wine is absorbed into the rice.
5. When wine is absorbed into the rice, start adding the chicken stock. Add 1 cup at a time, stirring constantly. When stock is almost absorbed into the rice, add another cup. Continue this process until stock is gone, should take between 20 to 25 minutes.
6. When done adding stock, stir in the cooked bacon, cheese, and butter.
7. Season with salt and pepper to taste.