Howdy all, I hope you had a nice weekend!
Ben and I spent much of the past couple of days sequestered indoors – wah-wah. Lincoln came down with a nasty cold last last week that Ben and I both woke up with on Saturday morning. I think between the three of us we sneezed at least 1,000 times this weekend! The colds traveled to our heads then throats, yadda, yadda, yadda – needless to say we didn’t do much besides catch up with our DVR (hell-o Bachelor in Paradise!) and eat comfort food.
Gluten free mac and cheese helped (have you tried Trader Joe’s brand? So good!) Especially leaning over the cooking noodles with a towel over my head to trap the steam like they do in the movies. It actually worked…for a minute. Bourbon Infused Sea Salt Caramels from my friends at Cellar Door Chocolates (honestly the best treat ever,) definitely took care of the grrr, I have a cold in the summer internal struggle, and Bacon, Leek and Mushroom Risotto helped warm my soul!
Forget chicken soup, Bacon, Leek and Mushroom Risotto is officially what I’m requesting every time I get sick from here on out. This flavor-packed risotto is super elegant but easy enough to make even if you’re under the weather.
Arborio rice is slow cooked with bacon, leeks, and mushrooms (which I ate around, of course,) in rich chicken broth then flavored with parmesan cheese and fresh thyme. File this dish under “simple is best”. The smokey flavor of the bacon mixed with the mild yet bright leeks and thyme is ridiculously satisfying. Creamy, dreamy risotto. I can never get enough!
This was actually the second time I’ve ever cooked with leeks. Last week I was working on a freelance recipe for stuffing (STUFFING – as in for Thanksgiving. Ahh! I saw some Halloween candy out at the store the other day and died a little inside.) and decided to incorporate leeks into it. Best. Decision. Ever. The aromatic veggie has a mild green onion flavor that is utterly and insanely delicious. I’ve been wracking my brain for other recipes I could use it in and this was the first dish that popped in my mind.
That is to say, prepare yourself for more leek recipes this fall and winter. My wheels are a-spinnin’!
Anyway, this risotto uses the short cut method of adding all the chicken broth at once vs cup by cup. I learned about it via a tweet from Tyler Florence who was live-tweeting risotto making last year. I know. Random. That said, I decided to give it a go on my Shortcut Butternut Squash and Sage Risotto last fall and it worked perfectly! I’ll never go back. And neither will you once you taste this decadent, savory, soul-satisfying Bacon, Leek and Mushroom Risotto!
Start by crisping 4 slices chopped bacon in a large skillet over medium-high heat. Remove to a plate to drain then remove all but 2 Tablespoons bacon grease from the skillet (if you have less than 2, add extra virgin olive oil.)
Meanwhile, prep your leeks. Like I said, I can’t believe it’s taken me so long to cook with leeks. They’re one of my new favorite aromatics! You’ll need 3 small or 2 large leeks for this recipe, just the white and light green parts.
Once trimmed, slice the leeks in half then run under water if you see any dirt or debris stuck in between the layers. Next, slice!
Add the sliced leeks to the hot skillet with 8oz sliced mushrooms and 1 large chopped shallot. Turn the heat up to medium-high, season with salt and pepper, then saute until the leeks are tender and mushrooms are starting to turn golden brown, 7-8 minutes. Finally, add 2 minced garlic cloves and saute for 1 minute.
Time to add some rice! Add 1 cup arborio rice to the skillet then stir well to combine and cook for 1 more minute. Arborio rice is a short-grain rice, similar to sushi-style rice, and what makes it special is that it’s a high-starch rice which gives risotto a thick, creamy, and luxurious texture.
Turn the heat down to medium then add 1/4 cup dry white wine and stir until it’s been absorbed by the rice. I used pinot grigio – chardonnay would work too. Just don’t use anything sweet like a moscato or sweet riesling.
Next add 5 cups chicken broth that’s been brought to a boil in a saucepan next door. It’s very important to add hot chicken broth instead of cold or room temperature broth as to not slow the cooking process down.
Now, stir, stir, stir! That is to say, stir the risotto near constantly (if you have to step away to fill your wine glass, for instance, it’s not the end of the world. ;) ) until the rice is plump and tender, and nearly all the broth has been absorbed. This should take about 25 minutes. It goes quick, promise!
Finally, remove the skillet from the heat then stir in 1/4 cup freshly grated parmesan cheese, 1 Tablespoon fresh thyme that’s been chopped, and the cooked bacon.
I think it’s really important to use freshly grated parmesan cheese vs pre-grated in my cooking, as it has a totally different flavor. I was recently able to help crack open a wheel of parmigiano reggiano at HyVee as part of the Join My Journey program and let me tell you, fresh PG is in my top 5 favorite foods ever. When it’s fresh is ridiculously creamy – I’m drooling at the memory!!
Anywho! Taste and adjust salt and pepper if necessary, then scoop into bowls and serve!
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Bacon, Leek and Mushroom Risotto
Description
Bacon, Leek and Mushroom Risotto is a light and elegant, yet easy, supper or side dish to serve any night of the week. True comfort food!
Ingredients
- 5 cups chicken broth
- 4 slices bacon, chopped
- 3 small leeks (or 2 large ones,) white and light green parts only, halved, washed then chopped
- 8oz sliced mushrooms
- 1 large shallot, chopped
- salt and pepper
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1/4 cup dry white wine
- 1 Tablespoon fresh thyme, chopped
- 1/4 cup freshly grated parmesan cheese
Directions
- Bring chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer.
- Meanwhile heat a large skillet over medium heat then add bacon and saute until crisp. Remove to a paper towel lined plate to drain then set aside.
- Remove all but 2 Tablespoons bacon grease from skillet (add extra virgin olive oil if necessary to equal 2 Tablespoons fat,) then add leeks, mushrooms, and shallot. Turn heat up to medium-high then season with salt and pepper, and then saute until vegetables are tender and starting to turn golden brown, 7-8 minutes. Add garlic then saute for 1 minute. Add rice then stir to coat and cook for 1 more minute.
- Turn heat back down to medium then add wine and stir until absorbed by rice. Add hot chicken broth then stir near constantly until rice is tender and nearly all the broth is absorbed, about 25 minutes. If broth gets to a hard boil, turn heat down. Remove skillet from heat then stir in thyme, parmesan cheese, and cooked bacon, and then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Risotto is like the grown up version of mac and cheese. I mean, how you gonna hate? It’s thick, creamy, and totally addicting. I know you’ll love this lovely combo!
Good thing I have all these ingredients…I know what I am making for dinner tonight…even though its still super hot down here in Key West (I am sure it will take me back to my Iowa days of warming comfort food.
I have only had risotto ONCE, and made it ZERO times! Crazy right? If you say bacon, I say “I am TRYING IT!” Looks awesome! Pinned!
Ohhh we were just saying that we needed to make risotto soon. This one looks so good. I love leeks and they’re especially good in quiche :) Sorry you guys weren’t feeling good. Hope you get better soon!
Can’t wait to try this recipe. We featured your blog as one of our favorite food blogs on our “Friday Favorites”. Thank you for the inspiration.
I’ve had risotto on the brain lately! I actually made it in the crockpot (from this recipe http://crockpot365.blogspot.com/2008/02/creamy-crockpot-risotto.html) a few years ago and it worked!
Can’t wait to try this!
Love these ingredients!! And it’s so pretty too!
I love risotto and the flavours in this are perfect!
http://youtube.com/addalittlefood
I love making risotto-I don’t kind stirring in a bit at a time, it’s kind of soothing! This recipe is going in my rotation for sure! I’ve made a couple other risottos that use leeks instead of onion, so good! Also my ‘gourmet slow cooker’ cookbook has a parm artichoke risotto that you make on the stove top through the addition of wine then transfer to a crockpot to finish it-turns out pretty good but nothing beats stovetop! As for fresh Parmesan, doesn’t that freshly cracked wheel smell like pineapple?! Such an amazing difference from pre-shredded to the real deal. I love your blog, and have used so many of your recipes this summer!
This looks so good, thank you! Do you have any ideas for what one could replace the mushrooms with? I dont like them either;) Or do you think you could make it without the mushrooms and it would still turn out well? Thanks!!
You could definitely leave them out!
Thanks so much for the tip! Can’t wait to try this!!
I love leeks! Keep ’em coming! :) Feel better.
I seriously can’t deal with the Halloween stuff! It’s crazy. I get mad at back to school stuff in July. They just got out for goodness sake! Haha.
You’re right- I’d take this over chicken noodle soup any day!
I tried leeks for the first time last week – potato leek soup with bacon and corn. Yum! It was nice meeting you at the fair. The cookbook has some great recipes.
I just recently realized that leeks are good in more than just potato leek soup! I actually made a mushroom leek risotto last week, but I didn’t add the bacon. That looks like a great addition! I will definitely throw it in there next time.
This is almost an exact copy of a Cooking Light recipe that was featured this summer
Oh really? Any similarities are coincidence. I don’t receive Cooking Light. The recipe is based off of several of my other original risotto recipes.
Yum! This risotto looks so creamy and delightful:) We learned about leeks from our studies of Japan and love cooking with them. In fact, Trader Joe’s carries frozen looks that are pretty comparable to fresh for those months when our grocery store doesn’t stock them. Thanks for sharing!
This looks delicious! I will be saving this for a cool day next month.
PS: Leeks are pretty much my favorite. Looking forward to new recipes with them. :) Trader Joe’s has the best leeks-they are pre trimmed and a good price.
I feel like you have Recipe-ESP! You always most the most perfect ideas for things I have on hand. I have half a package of uncooked bacon and half a bottle of white wine leftover from the weekend. Just went to Trader Joes for leeks and mushrooms. Can’t wait to make this tonight!!
Boo to summer colds! But glad this was a result of the needed comfort food :) I love me some mushrooms so I will take any IGE recipe I can get with them! Love leeks too Oh and Bachelor in Paradise, another love of mine.
Oh my. I first had leeks last summer after I saw a recipe from “Extra Virgin” on Cooking Channel for turkey meatballs on a bed of sauteed leeks. The meatballs were good, but the leeks were awesome! Definitely the star of the dish.
Can’t wait to try this recipe!
http://www.womansday.com/recipefinder/roasted-sausage-apples-leeks-potatoes-recipe-122815
I make this recipe just for myself a lot especially in the fall and winter. It is very simple and also keeps well to eat for lunches. I will be making this risotto! Thanks!
Yum!! You must try Annie’s GF White Cheddar mac (if you haven’t already…). A celiac’s dream!
Might have to try this as my first risotto recipe! I’ve always been intimidated due to all the stirring.
Also, I would love to see some leek soup recipes :)
Dang, lady! This looks unbelievable and I am gonna just kindly ignore the fact that you are working on a Thanksgiving recipe….whaaaatttt???
Ew I know – right?! Good thing it’s super delicious! ;)
Looks delish! I love that it can be made gluten free as well. I sometimes fall into trouble with chicken broth that is not gluten free but they sell GF broth everywhere now. I can’t wait to make this.
I don’t even eat mushrooms, and this looks amazing! The idea of a creamy risotto and bacon, oh my hips!
http://everydaymadefresh.com
Do you think I could take out the leeks and put corn in instead? or would that not go with the mushrooms?
Sure, I think that would be great!
I could use a huge bowl or two of that!!!!!!!!
[…] been craving this risotto since I first saw it – Iowa Girl always has the most amazing […]
I tried this recipe with a twist of my own and would just like to say THANK YOU SO MUCH. My boyfriend keeps raving about it and I am so very happy that something this tasty was made by me! I didn’t use wine, shallots, broth or thyme. But it turned out so damn good! Thanks for this!
Anceeta.com
[…] YUM! Bacon, Leek and Mushroom Risotto […]
Hi! Just wanted to tell you that I made this last night and the method of putting all the chicken broth in at once (as opposed to just one cup at a time) resulted in the best, most creamy risotto I’ve ever made! Thanks for the recipe! I added shrimp to mine.
[…] fall! The colder temperatures make me crave comfort food like no other. When Kristin over at Iowa Girl Eats posted this recipe, I literally counted down the days until it felt chilly enough to make it. […]
[…] 6. Risotto con funghi, bacon e porri […]
Found this on Yummly- so delicious. Thank you, always looking for new risotto recipes!
Any thoughts on a parm substitute? I can’t do the dairy but this looks sooooooo good!
I would just leave it out!
Any suggestions for what main dish to serve this with?
Um, freaking delicious! This was my first risotto. It was so fast and easy! I halved the recipe cos it’s just me and then ate the whole thing.
Made this tonight with asparagus & pork chops…it was delicious!
OMG…..made this tonight……totally dressed up left over chicken…..delish!!
can this be made ahead and reheated?
It can be reheated but won’t be as creamy as fresh. The taste will still be good though!
Just curious if you could leave out the wine. Any substitutions for it?
Definitely! You can just replace the wine with more chicken broth.
I’m just getting over the stomach flu and am finally consuming something other than toast and ginger ale. This recipe is first in line to make when I’m 100% again. Nom!
Om nom nom! I made this for lunch and wanted to eat the whole batch! Thanks for such a delicious recipe!
This is a delicious and lighter version of risotto. Unfortunately, except for the reviewer who posted before mine, the majority of posts were oohs and ahhs, rather than how the recipe turned out for them. I made the recipe last night. Here are my thoughts: 1) If you’re looking to lessen the calorie count: Cook bacon until brown, but not crisp. Drain off all the bacon fat. Use a tablespoon or two of olive oil to sauté the leeks and shallot. 2) Leeks take extra work to ensure removal of all the sandy grit that accumulates inside them as they grow. I recommend slicing them in 1/2″ sections then soak them in a large bowl of cold water for an hour (you’ll see dirt and sand drift down to the bottom the bowl). Then lift the leeks out of the water and pat dry. Coarsely chop. 3) Do not boil the stock (overkill). Simply bring it to a simmer. 4) Use more wine. Watch for rice to turn translucent on edges, then add stock in 1/2 cup at a time. 5) Add 2 teaspoons of the fresh thyme while stirring in the stock. Save the last teaspoon for sprinkling atop each bowlful. 6) Parmegiano-Reggiano (cow’s milk) is one of my go-to’s, but do try Locatelli Romano (sheep’s milk) or, for a Mexican twist, grate up some Cotija (cow’s milk) — amazing! For other risottos I’ve even swirled in a bit of Goat Chèvre with truffles, but use a restrained hand as the truffles can overpower the dish. 7) At the end of cooking, drizzle in a tablespoon of fresh lemon juice. Makes it even better…really! Serve wedges on the side. — Mangia!
Thank you for sharing your recipe! Cooked it tonight and it was really tasty!
It was good, but I had to add way more liquid to make sure my risotto was well =cooked. I also added some milk to my chicken broth to have a creamier result.
I am currently on a grain-free diet for health reasons and absolutely craving risotto. This looks so delicious! Do you think it would work with cauli-rice? If so, would I need to make any changes to the recipe to accommodate for the lack of starch?