Bacon And Wild Mushroom Risotto With Baby Spinach

• 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

1. 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.
2. Add shallots, oil, thyme, and garlic to drippings in pan; cook six minutes or until shallots are tender, stirring occasionally.
3. Stir in mushrooms, cook 8 minutes, stirring occasionally.
4. Add rice, cook 1 minute, stirring constantly.
5. Stir in Madeira, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
6. 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).
7. Stir in spinach, cook 1 minute.
8. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon, and serve immediately.

chicken stock, bacon, shallot, olive oil, thyme, garlic, cremini mushrooms, shiitake mushrooms, arborio rice, madeira wine, spinach, asiago cheese, salt, white pepper

Taken from www.food.com/recipe/bacon-and-wild-mushroom-risotto-with-baby-spinach-274073 (may not work)