Mushroom Risotto

In a medium saucepan, warm the chicken stock. Keep a ladle handy.

In a Dutch oven or similar heavy-bottomed pot, melt the butter over medium low. Once the butter melts, add the bacon and shallot. Sauté for 5 minutes.

Stir in the mushrooms and sauté 5 minutes more.

Add the rice and garlic, stirring to coat the grains with the cooking oils. Stir in the wine and let simmer for 1 minute.

Risotto time, you’ve got this! Add 2 big ladles of the chicken stock, then add the saffron, thyme, salt, and pepper. Let the risotto simmer over low heat until the liquid is almost completely absorbed, stirring every few minutes to promote even cooking and to keep the risotto from sticking. This will take 5 to 10 minutes. You don’t have to stir risotto constantly. Just stick near the stove and pop over to give it a stir every minute or two.

Repeat the process: add 2 more ladles of stock, and stir every few minutes, until the mixture starts to look a bit dry. Continue adding by 2 ladlefuls, until the rice is cooked through but still has a pleasant, al dente bite, about 25 to 30 minutes total. The risotto should be nice and creamy, not dry (don’t keep cooking on and on until it is mushy or becomes dry). If it has absorbed all of the chicken stock before it is as al dente as you would like, splash in some water (or additional stock if you have it on hand). Remove from the heat and stir in the Parmesan. Season to taste and enjoy hot.