Wide Mushroom Risotto with Bacon and Leeks

Step 1

Heat up 2 tablespoons of butter in a frying pan, add Baby Bella mushrooms and cook untouched for 3 minutes, then mix them, add a pinch of salt and pepper and cook for another 2 minutes; remove from the pan;

Step 2

Repeat the same process as above with shiitake and oyster mushrooms;

Step 3

After all the mushrooms are cooked and removed from the pan, add chopped bacon to the pan and fry until crispy 3-4 minutes; remove from the pan;

Step 4

In the meantime heat up 5-6 cups of chicken or vegetable stock and have it ready;

Step 5

Add chopped leeks to the frying pan that was used for cooking bacon and cook until soft for about 3 minutes;

Step 6

Add Arborio rice, mix and cook for 1 minute;

Step 7

Add wine and let it cook until reduced in half for a few minutes;

Step 8

At this time start adding one ladle of stock to the rice at the time and mix it until absorbed.

Step 9

The rice should absorb between 5-5 cups of stock;

Step 10

After 3 cups of stock add 2/3 of all mushrooms leaving 1/3 of them to put at the top after the risotto is cooked;

Step 11

After about 20 minutes and at least 5 cups of stock the rice should be cooked; Check for seasoning and adjust as needed;

Step 12

Stir in Parmesan cheese, top the risotto with remaining mushrooms, crispy bacon bits, and freshly chopped parsley. Serve immediately.