Bacon & Scallop Mushroom Risotto

🥘 Ingredients

• arborio rice
  1 c
• bacon
  4 slices
• butter
  2 tbsp
• button mushrooms
  8 oz
• chicken stock concentrate
  1 unit
• cooking oil
  2 tbsp
• garlic
  2 cloves
• italian cheese blend
  ½ cup
• lemon
  1 unit
• parsley
  2 tbsp
• scallops
  8 oz
• shallot
  1 unit

🍳 Cookware

• medium pot
• large pan
• large pan

1. 

   1

   In a medium pot , combine 5 cup water and chicken stock concentrate . Bring to a boil, then reduce to a low simmer. You will use the simmering stock in step 3. Heat a large pan over medium-high heat. Add bacon ; cook, turning occasionally and adjusting heat if browning too quickly, until crispy ⏱️ 6 minutes . Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.

   chicken stock concentrate: 1 unit, bacon: 4 slices
2. 

   2

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

   garlic: 2 cloves, shallot: 1 unit
3. 

   3

   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 minute . Add 1 cup stock; 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 minutes . Depending on the size of your pan, you may need a little more or a little less liquid.

   cooking oil: 2 tbsp, arborio rice: 1 c
4. 

   4

   While risotto cooks, trim and slice button mushrooms into ¼-inch-thick pieces. Zest and quarter lemon . Pick parsley leaves from stems; roughly chop leaves. Heat a drizzle of cooking oil in pan used for bacon over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until browned and crisp ⏱️ 6 minutes . Turn off heat; remove from pan and set aside.

   button mushrooms: 8 oz, lemon: 1 unit, parsley: 2 tbsp
5. 

   5

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

   scallops: 8 oz, butter: 2 tbsp
6. 

   6

   Once risotto is done, stir in mushrooms, lemon zest, a squeeze of lemon juice, half the bacon, half italian cheese blend , and 1 tbsp butter. Season with salt and pepper. Add more lemon juice if desired. Divide risotto between bowls; top with scallops, remaining bacon, and remaining cheese. Garnish with parsley. Serve with remaining lemon wedges on the side.

   italian cheese blend: ½ cup