Bacon & Scallop Mushroom Risotto

🥘 Ingredients

• Italian cheese blend
  ½ cup
• arborio rice
  1.5 c
• bacon
  8 oz
• butter
  1 tbsp
• button mushrooms
  8 oz
• chicken stock concentrate
  4 unit
• cooking oil
  4 tsp
• garlic
  2 clove
• lemon
  2 unit
• parsley
  ¼ oz
• pepper
• salt
• scallops
  20 oz
• shallot
  2 unit

🍳 Cookware

• medium pot
• large pan
• large pan
• large pan

1. 

   1

   In a medium pot , combine 5 cups water (8 cups for 4 servings) and chicken stock concentrate . Bring to a boil, then reduce to a low simmer. (You'll use the simmering stock in step 3.)

   chicken stock concentrate: 4 unit
2. 

   2

   Heat a large pan over medium-high heat. Add bacon ; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.

   bacon: 8 oz
3. 

   3

   Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.
4. 

   4

   While bacon cooks, wash and dry all produce. Peel and very thinly slice garlic . Halve, peel, and mince shallot .

   garlic: 2 clove, shallot: 2 unit
5. 

   5

   Heat a drizzle of cooking oil in a second large pan over medium heat. Add garlic and shallot; cook, stirring, until softened, 1 minute. Add arborio rice ; stir until translucent, 1-2 minutes. Add 1 cup stock (1½ cups for 4 servings); stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and mixture is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

   cooking oil: 4 tsp, arborio rice: 1.5 c
6. 

   6

   While risotto cooks, trim and slice button mushrooms into 1/4-inch-thick pieces (skip if your mushrooms are pre-sliced!). Zest and quarter lemon . Pick parsley leaves from stems; roughly chop leaves.

   button mushrooms: 8 oz, lemon: 2 unit, parsley: ¼ oz
7. 7

   Heat a drizzle of oil in large pan used for bacon over medium-high heat. Add mushrooms; season with salt and pepper . Cook, stirring, until browned and crisp, 6-8 minutes.

   salt, pepper
8. 8

   Turn off heat; remove from pan and set aside.
9. 9

   Pat scallops dry with paper towels; season generously all over with salt and pepper. Once mushrooms are done, heat a large drizzle of oil in same pan over medium-high heat. Add scallops; cook, stirring occasionally, until browned and cooked through, 2-3 minutes. Turn off heat; stir in butter (2 TBSP for 4 servings) until melted.

   scallops: 20 oz, butter: 1 tbsp
10. 10

    Once risotto is done, stir in mushrooms, lemon zest, a squeeze of lemon juice, half the bacon, half the Italian cheese blend , and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Add more lemon juice if desired.

    Italian cheese blend: ½ cup
11. 11

    Divide risotto between bowls; top with scallops, remaining bacon, and remaining cheese. Garnish with parsley. Serve with remaining lemon wedges on the side.