Blame it on the Merry Mushroom Pattern.

by Crystal Cook

The other day I opened up my cupboard to find an old friend. Underneath the piles of Pyrex, the gleaming gold and orange of the mushroom detail caught my eye. “No,” I said. “Risotto is just way too time consuming. It’s late in the day and I don’t think I have the energy.”

“But you miss me, don’t you?”

“Yes, my little mushroom dish. Yes, I do. Let me pour a glass of wine  and we will cook.”

Mushroom Risotto with Spinach and Bacon

  • 6 cups of organic chicken broth
  • 8 slices of center-cut bacon, chopped
  • 2  tablespoons extra virgin olive oil
  • 1 cup chopped shallots
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 5 garlic cloves, minced
  • 5 ounces baby portobella mushrooms, sliced
  • 5 ounces shiitake mushrooms, stemmed and sliced
  • 5 ounces oyster mushrooms, sliced
  • 1.5 cups uncooked Arborio rice
  • 1 cup dry sherry
  • 5 cups fresh baby spinach
  • 1/2-cup grated fresh Asiago cheese
  • 1/2-cup grated fresh Parmaesan cheese
  • Salt and pepper to taste
  1. First, do your self a favor and have everything prepped. Risotto does not like it when you step a way from it for any length of time.
  2. Bring organic chicken broth to a simmer in a saucepan (do not boil the broth). Keep warm over low heat.
  3. Heat a large Dutch oven over medium heat. Add bacon to pan; cook until crisp. Remove the bacon from pan, leaving the drippings in the pan. Add oil,  shallots, parsley, thyme and garlic to drippings in the pan. Cook 5 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice and cook 1 minute, stirring constantly. Stir in dry sherry; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup of broth; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25-30 minutes total). Stir in spinach; cook 1 minute or until all is wilted.  Remove from heat; stir in cheeses, salt and pepper. Sprinkle with chopped bacon.
  4. Dig in, you earned this meal!

2 Responses to “Blame it on the Merry Mushroom Pattern.”

  1. I love food, and I really enjoy reading your blog very much thank you for sharing this post. Feel free to check out our recipes

    The Most Delicious Baked Cod Recipe

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