Bacon And Wild Mushroom Risotto With Baby Spinach - cooking recipe

Ingredients

4 cups chicken stock, good quality
6 slices bacon, chopped
1 cup shallot, chopped
1 tablespoon olive oil
1 teaspoon thyme, chopped and fresh
4 garlic cloves, minced
6 ounces cremini mushrooms, sliced
6 ounces shiitake mushrooms, stemmed and sliced
1 cup arborio rice, uncooked
1/3 cup madeira wine
4 cups Baby Spinach
1/2 cup asiago cheese, fresh and grated
1/2 teaspoon salt
1/2 teaspoon white pepper

Preparation

Heat large dutch oven over medium heat. Add bacon to pan, cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with slotted spoon.
Add shallots, oil, thyme, and garlic to drippings in pan; cook six minutes or until shallots are tender, stirring occasionally.
Stir in mushrooms, cook 8 minutes, stirring occasionally.
Add rice, cook 1 minute, stirring constantly.
Stir in Madeira, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
Stir in 1 c stock, cook 4 minutes or until liquid absorbed, stirring constantly. Add remaining stock, 1/2 c at a time, until each portion of stock is absorbed before adding the next (25 minutes total).
Stir in spinach, cook 1 minute.
Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon, and serve immediately.