Bacon & Mushroom Risotto

🥘 Ingredients

• arborio rice
  1 c
• bacon
  4 strips
• butter
  2 tbsp
• button mushrooms
  8 oz
• cheese roux concentrate
  2 tbsp
• chicken stock concentrate
  2 tbsp
• cooking oil
  1 tsp
• dried thyme
  1 tsp
• garlic
  2 cloves
• olive oil
  1 tbsp
• parmesan cheese
  ¼ cup
• scallions
  4 pieces
• sour cream
  2 tbsp
• vidalia onion paste
  1 tbsp

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   button mushrooms scallions garlic bacon dried thyme arborio rice vidalia onion paste chicken stock concentrate cheese roux concentrate sour cream parmesan cheese olive oil cooking oil butter

   button mushrooms: 8 oz, scallions: 4 pieces, garlic: 2 cloves, bacon: 4 strips, dried thyme: 1 tsp, arborio rice: 1 c, vidalia onion paste: 1 tbsp, chicken stock concentrate: 2 tbsp, cheese roux concentrate: 2 tbsp, sour cream: 2 tbsp, parmesan cheese: ¼ cup, olive oil: 1 tbsp, cooking oil: 1 tsp, butter: 2 tbsp
2. 

   2

   Preheat oven to 425°F with rack on top position. In a medium pot , bring 5 cups water to a boil, then reduce to a low simmer ⏱️ 5 minutes . 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.
3. 

   3

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

   4

   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. Cook, stirring, until garlic is fragrant and rice is translucent at the edges ⏱️ 2 minutes . Season with salt and pepper.
5. 

   5

   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 .
6. 

   6

   Once risotto is done, stir in cheese roux concentrate, sour cream, and 1 TBSP butter until creamy and combined. Stir in mushrooms, half the chopped bacon, and half the parmesan cheese. Taste and season with salt and pepper.
7. 7

   Divide risotto between bowls. Top with scallion greens, remaining chopped bacon, and remaining parmesan cheese. Serve.