Mushroom Risotto

I absolutely love this risotto recipe.  It is so creamy and comforting.  To me it is a bowl of comfort on a cold night.  If only we were not having such cool nights in April . . .

This recipe calls for bacon.  You can use turkey bacon or omit the bacon all together.  However, I will say the flavor of the bacon does really add something to it.

6 Slices of Bacon
4 Cups of Stock (either chicken or vegetable)
1/2 Cup or (roughly) 3 Shallots finely chopped
1 Tsp Dried Thyme (fresh works too)
2 Cloves of Garlic, minced
2 Packages of Mushrooms (Baby Bella, White, Pearl, Button or Shittake all work)
2 Cups Arborio Rice
1/2 Cup White Wine
1 6oz Package of Baby Spinach
1 Cup Asiago Cheese, shredded
1/4 Cup Parmesan Cheese

In a 5-7 qt pot, cook the bacon until crispy over medium heat.  While bacon is cooking, pour stock into a small sauce pan and heat on lowest heat.  The stock needs to be heated through but not bubbling.

Once the bacon is cooked and crispy, remove from the pan leaving the grease behind.  Set bacon aside.  In the bacon grease, add the shallots, thyme and garlic.  Stirring fairly consistently, cook shallots until tender (about 5 minutes).  Add mushrooms, stirring occasionally, and cook for 8-10 minutes.  Add the rice and the white wine.  Stirring frequently, allow the white wine to be absorbed.  Began adding the warmed stock to the rice about 1 cup at a time, allowing the liquid to be absobed each time before adding more.  Raising the heat to medium high while adding the stock can help.  Stir frequently the entire time.  Once all stock is added, add the spinach and cover the pot to allow the spinach to wilt.  After spinach wilts, stir spinach to mix in and lower heat to medium low.  Add the cheese in and stir to melt.  Turn off heat and sprinkle with bacon.