Bacon Mushroom Risotto

This was my first attempt at making risotto and luckily it was a huge success. The combination of creamy rice peppery bacon and earthy mushrooms is the perfect side dish for any dinner. I paired mine with Parmesan Crusted Pork Chops (recipe coming soon!). This recipe does make a lot, my family and I will be eating leftovers for a while, but this is delicious warmed up for lunch with a good amount of parmesan cheese to add an extra creamy cheese factor.

Ingredients:

• 1 oz. Dried Porcini Mushrooms
• 8 oz. Cremini Mushrooms
• 5 Slices Thick Cut Peppered Bacon ( diced into bite sized pieces)
• 1 1/2 C. Arborio Rice
• 1 T. Olive Oil
• 1 1/2 C. Hot Chicken Broth
• 1 C. Hot Beef Broth
• 1/2 Yellow Onion (small dice)
• 2 Garlic Cloves (minced)
• 2/3 C. Dry Vermouth 
• 2 T. Butter
• Kosher Salt
• Fresh Cracked Black Pepper
• Parmesan Cheese

• Soak porcini mushrooms in hot water for about 20 min then drain and set aside.
• Heat oil in a large skillet and brown bacon.
• Add in onion and garlic and cook for about a min.
• Chop cremini and porcini mushrooms then add to pan and cook for about 3 min.
• Stir in rice and vermouth and cook until liquid is absorbed.
• Add in stocks and bring to a simmer.
• Cover and continue to simmer for about 20 min stirring occasionally.
• Mix in butter until melted.
• Season with salt and pepper if needed.
• Serve sprinkled with parmesan cheese