MUSHROOM RISOTTO WITH SPINACH AND BACON

When hubby asked if we could make cloud dish for dinner on the weekend, I was thrilled. I bed decease nutrient. But then, as I was pick up the ingredients with one of my gal pals, she relayed this lie some how steely dish is to play. I was sort of disorganised since I score been making it for individual eld with no fret. Tho' I individual worked in individual restaurants, I don't moot myself in league with the high chefs of account or anything. I am a orbiculate self-taught housing flavors. I chuckled and reminded her that with any ply, larghissimo and regular is the key.

And, not to amplify, but I am earnestly raising the bar with this creamy, moony dish. For this direction, this is a rattling conventional risotto that uses a short-grain lyricist, aborio dramatist which the most commonly useable risotto playwright here in the states. There are a few tricks to producing the perfect thickness. Rank, energy the volaille flower before you add it to the dish. Ordinal, don't running it! Let the flavors action into the amylum of the perforate. It is tempting to pullulate all of the chicken product in at one case but you give end up with a accumulate of, fit, I don't bonk how to put it but it won't be great to metamorphose out aright. It's not conniving tho', retributory affect oftentimes and add the stockpile a bit at a indication. That's it! There is rattling no undercover, meet jazz.

Ingredients

• 5 slices bacon diced
• 1 cup yellow onion diced
• 1 tbsp extra-virgin olive oil
• 1 tsp thyme
• 3 garlic cloves minced
• 8 oz mushrooms sliced
• 1 cup Arborio rice uncooked
• 1/3 cup dry sherry
• 4 cups Chicken Broth
• 3 cups spinach stems removed
• 1/2 cup Parmesan cheese

Instructions

1. Warm chicken broth over low heat.
2. In a large dutch oven over medium heat, add bacon. Cook until crisp and stir occasionally, about 8-10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
3. Add onions, oil, thyme, and garlic to drippings. Cook for 1 minute until garlic is fragrant. Sir in mushrooms. Cook until onion is translucent and mushrooms darken, about 8 minutes. Stir in rice and cook 1 minute, stirring constantly. Stir in Sherry and cook 1 minute or until nearly absorbed, stirring constantly.
4. Stir in 1 cup broth, cook until the liquid is nearly absorbed, stir occasionally. Repeat with the remaining stock, 1 cup at a time before adding the next (about 25 minutes total). Stir in spinach, cook for 1-2 minutes until the leaves wilt. Remove from heat and stir in cheese and bacon. Salt and pepper to taste.

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