Bacon, Shrimp & Mushroom Risotto

• 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 1⁄2 cup simmering water and stock concentrate to pan with rice mixture; stir until liquid has mostly absorbed. • Repeat with remaining simmering water—adding 1⁄2 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 concentrate, 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.