Bacon & Mushroom Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• bacon
  8 oz
• butter
  4 tbsp
• button mushrooms (skip if your mushrooms are pre-sliced!)
  8 oz
• cheese roux concentrate
  2 oz
• chicken stock concentrate
  2 unit
• cooking oil
  1 tsp
• dried thyme
  1 tsp
• garlic
  4 clove
• olive oil
  1 tsp
• paper towels
• parmesan cheese
  6 tbsp
• pepper
• salt
• scallions
  4 unit
• sour cream
  3 tbsp
• vidalia onion paste
  1 oz
• water
  5 c

🍳 Cookware

• medium pot
• large pot
• baking sheet
• large pan
• bowls

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. In a medium pot , bring water to a boil (use a large pot and 8 cups water for 4 servings), then reduce to a low simmer. (You will use the water in Step 4.) Wash and dry produce. Trim and thinly slice button mushrooms . Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate garlic .

   water: 5 c, button mushrooms: 8 oz (skip if your mushrooms are pre-sliced!), scallions: 4 unit, garlic: 4 clove
2. 

   2

   Place bacon * on one side of a baking sheet ; toss mushrooms on empty side with a drizzle of cooking oil , half the dried thyme (all for 4 servings), salt , and pepper . Roast on top rack until bacon is browned and crispy and mushrooms are tender, ⏱️ 15 minutes to ⏱️ 20 minutes . Transfer bacon to a plate lined with paper towels . Once cool enough to handle, roughly chop.

   bacon: 8 oz, cooking oil: 1 tsp, dried thyme: 1 tsp, salt, pepper, paper towels
3. 

   3

   While bacon and mushrooms roast, heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites; cook, stirring, until fragrant, ⏱️ 1 minutes . Add garlic, arborio rice , vidalia onion paste , and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent at the edges, ⏱️ 1 minutes to ⏱️ 2 minutes . Season with salt and pepper.

   olive oil: 1 tsp, arborio rice: 1.5 c, vidalia onion paste: 1 oz, butter: 4 tbsp
4. 

   4

   Add ½ cup simmering water and chicken stock concentrate to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining simmering water, adding ½ cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and risotto is creamy, ⏱️ 25 minutes to ⏱️ 30 minutes . TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

   chicken stock concentrate: 2 unit
5. 

   5

   Once risotto is done, stir in cheese roux concentrate , sour cream , and 1 TBSP butter (2 TBSP for 4 servings) until creamy and combined. Stir in mushrooms, half the chopped bacon, and half the parmesan cheese . Taste and season with salt and pepper. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water.

   cheese roux concentrate: 2 oz, sour cream: 3 tbsp, parmesan cheese: 6 tbsp
6. 

   6

   Divide risotto between bowls . Top with scallion greens, remaining chopped bacon, and remaining Parmesan. Serve. Bacon is fully cooked when internal temperature reaches 145 degrees.