Bacon & Mushroom Risotto
with Thyme, Parmesan & Scallions
If you think a rich, creamy risotto is something you can only enjoy at fancy restaurants, think again! This version couldn’t be easier to whip up in your own kitchen. Simply toast your rice in garlicky butter with vidalia onion paste, then simmer with stock until the rice is perfectly al dente and creamy. Stir in thyme-roasted mushrooms and crispy bacon, then garnish with scallion greens and Parmesan for a seriously impressive dinner idea.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Button Mushrooms
2 unit
Scallions
2 clove
Garlic
4 ounce
Bacon
1 teaspoon
Dried Thyme
¾ cup
Arborio Rice
½ ounce
Vidalia Onion Paste
1 unit
Chicken Stock Concentrate
1 ounce
Cheese Roux Concentrate
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water to a boil (use a large pot and 8 cups water for 4 servings), then reduce to a low simmer. (You’ll use the water in Step 4.) Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
• Place bacon* on one side of a baking sheet; toss mushrooms on empty side with a drizzle of oil, half the thyme (all for 4 servings), salt, and pepper. Roast on top rack until bacon is browned and crispy and mushrooms are tender, 15-20 minutes. • Transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
• While bacon and mushrooms roast, heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites; cook, stirring, until fragrant, 1 minute. • Add garlic, rice, Vidalia onion paste, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent at the edges, 1-2 minutes. Season with salt and pepper.
• Add ½ cup simmering water and stock concentrate to pan with rice mixture; stir until liquid has mostly absorbed. • Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.
• Once risotto is done, stir in cheese roux, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) until creamy and combined. • Stir in mushrooms, half the chopped bacon, and half the Parmesan. Taste and season with salt and pepper. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water.
• Divide risotto between bowls. Top with scallion greens, remaining chopped bacon, and remaining Parmesan. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
