Mushroom & Bacon Risotto

While I’m away sitting by the pool in Las Vegas my apartment is being painted and having window and door trim installed by a good family friend.  Since she has traveled from Nanaimo to stay in my apartment and help me out I figured the least I could do would be feed her!

Lisa is gluten intolerant (oh the horror!!) so I decided to cook them up a batch of risotto that would be easily reheated. 

Mushroom is one of my favourite risotto additions and bacon is my favourite “a little bit goes a long way” food so the combination seemed the way to go!

Ingredients:

• 2 bacon slices (I buy them from the meat counter)
• 8 good sized mushrooms of your choice (I used brown)
• 1 cup frozen peas
• 1 small white onion, diced
• 1 garlic clove, minced
• 1 1/2 cups Arborio rice
• 3 cups chicken broth (or vegetable)
• 1 cup water
• 2-3 tablespoons fresh grated parmesan cheese
• salt & pepper

Directions:

• Heat chicken stock and water in a saucepan over high heat.  Bring to a boil and reduce to simmer.
• Cook bacon slices in large non-stick skillet until crisp.  Remove bacon and reserve bacon grease in side dish. Chop bacon.
• Cook onions and garlic in bacon residue until translucent.  Remove to side dish.

• Add bacon grease (about 1 tablespoon) back to pan at med-high heat.  Add rice, toss to coat, and cook for about 2 minutes.

• Add the stock one ladle at a time, stirring the rice constantly until liquid is absorbed. 

• When about 2/3 of the liquid has been added, add chopped mushrooms. Stir.  Keep adding liquid as before.

• When mushrooms begin to cook, add peas and reserved onions.

• Finish adding liquid, and continue stirring until almost liquid absorbed.  Stir in chopped bacon to finish.

Eat up!

Bacon makes everything better!  Who says gluten-free dinner has to be boring? Nom!