Mushroom Bacon Risotto

Mushroom Bacon Risotto
Print Recipe
    Servings Prep Time
    3 people 10 minutes
    Cook Time
    43-45 minutes
    Servings Prep Time
    3 people 10 minutes
    Cook Time
    43-45 minutes
    Mushroom Bacon Risotto
    Print Recipe
      Servings Prep Time
      3 people 10 minutes
      Cook Time
      43-45 minutes
      Servings Prep Time
      3 people 10 minutes
      Cook Time
      43-45 minutes
      Ingredients
      Servings: people
      Instructions
      1. In a large skillet fry bacon over medium heat until crisp tender and most of the fat has rendered. Remove to a paper towel lined plate and reserve fat. Once bacon has cooled enough to handle, coarsely chop.
      2. Using same skillet, increase heat to medium high and add 1 tbsp of bacon fat. Add sliced mushrooms and cook until starting to brown and moisture has evaporated, about 8 minutes. Remove from pan and set aside.
      3. In same skillet over medium heat add 1 tbsp of bacon fat and chopped shallot and sauté until starting to soften but not brown, about 2 minutes. Add minced garlic and continue to cook for 1 minute, stirring often.
      4. Stir in rice and continue to sauté and stir until rice is coated, about 1 minute. Add wine, stirring to combine and scraping up any bits stuck to the pan. Allow to be mostly absorbed, about 1 minute.
      5. Adjust temperature to medium and add 1/2 cup of broth, stirring to combine and allowing broth to absorb. Continue adding broth by the 1/2 cup, allowing each portion to be mostly absorbed before adding more, stirring often.
      6. When down to the last cup of broth, test for texture and add more broth if desired, saving 1/4 cup for finishing. When the rice is al dente and the last addition of broth has been absorbed, stir in mushrooms and bacon. Add remaining 1/4 cup of broth, parmesan cheese, butter and parsley. Season with salt and freshly ground pepper. Serve immediately.
      Recipe Notes

      Makes approximately 4 1/2 cups of risotto, enough for 3 main dish servings or 6 side dish servings.

      White Bean and Roasted Garlic Dip

      White Bean and Roasted Garlic Dip
      Print Recipe
        Servings Prep Time
        5 cups 15 minutes
        Cook Time Passive Time
        1 1/2 hours 8 hours
        Servings Prep Time
        5 cups 15 minutes
        Cook Time Passive Time
        1 1/2 hours 8 hours
        White Bean and Roasted Garlic Dip
        Print Recipe
          Servings Prep Time
          5 cups 15 minutes
          Cook Time Passive Time
          1 1/2 hours 8 hours
          Servings Prep Time
          5 cups 15 minutes
          Cook Time Passive Time
          1 1/2 hours 8 hours
          Ingredients
          Dip
          Roasted Garlic
          Servings: cups
          Instructions
          Dip
          1. Place beans in a large pot or bowl and cover by at least 2" of water. Allow to soak for a minimum of 8 hours or overnight.
          2. Drain soaked beans and remove any debris or discoloured beans. Place in a large pot and combine with water, chicken broth, rosemary, sage and garlic. Bring to a boil and then reduce heat to simmer until beans are fully cooked and soft. Approximately 75 minutes. Drain beans, reserving 1 cup of cooking liquid. Allow beans and cooking liquid cool to room temperature.
          3. In a food processor combine beans, roasted garlic, olive oil, 1/4 cup of cooking liquid, lemon juice and salt and pepper. Blend until pureed or desired consistency is reached. Add additional cooking liquid as required and adjust salt and pepper seasoning to taste.
          4. Serve bean dip drizzled with additional olive oil, a squeeze of fresh lemon juice and cracked sea salt. Great with pita wedges!
          Roasted Garlic
          1. Preheat oven to 350℉. Cut a 1/4" off the tops of the garlic bulbs. Place on a small sheet of tin foil cut side up and drizzle with olive oil. Wrap in foil and seal edges to form a little packet. Place on a baking sheet or shallow pan and bake for approximately 45 minutes. Remove from oven, unwrap and allow to cool to room temperature. When cool squeeze cloves from the bulb casing and set aside.
          Recipe Notes

          The cannelloni bean will result in a slightly course texture.

          Recipe Source:  Adapted from, Epicurious Tuscan Bean and Roasted Garlic Puree, June 1998