Bacon and Wild Mushroom Risotto with Baby Spinach

from Cooking Light

4 cups chicken stock
6 bacon slices, chopped
1 cup chopped shallots
1 Tbsp extra-virgin olive oil
1 tsp chopped fresh thyme
4 garlic cloves, minced
4 oz cremini mushrooms, sliced
4 oz shiitake mushrooms, stemmed and sliced
4 oz oyster mushrooms, sliced
1 cup uncooked Arborio rice or other medium-grain rice
1/3 cup Madeira wine or dry sherry
4 cups baby spinach
1/2 cup (2 oz) grated fresh Asiago cheese
1/2 tsp salt
1/4 tsp freshly ground black pepper

1. Bring chicken stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
2. Heat a large dutch oven over medium heat. Add bacon to pan; cook 8 min or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 min or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 min, stirring occasionally. Add rice, and cook 1 min, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly. Stir in spinach, cheese with last 1/2 cup of stock.

Yield: 6 servings.