Mushroom Risotto

When it comes to 5-star rewards for facing cooking fears, it doesn’t get much better (or more delicious) than Mushroom Risotto.

Mushroom risotto tastes decadently creamy with nutty notes from Parmesan, a floral hint of saffron, and the salty bacon and earthy mushrooms round out the umami factor.

In other words, it tastes amazing.

Ingredients:

• 4 cups unsalted chicken stock
• 3 tablespoons unsalted butter
• 3 strips thick-cut bacon cut into bite sized pieces (about 3.5 ounces)
• 1 cup chopped shallot* about 2 medium or 3 small
• 16 ounces sliced cremini, baby bella mushrooms or a mix of wild mushrooms, sliced
• 2 cloves garlic minced
• 1 cup Arborio rice
• 1/2 cup dry white wine such as Sauvignon blanc
• 1/2 teaspoon saffron threads I purchase mine at Trader Joe’s
• 1/2 teaspoon dried thyme or 2 teaspoons chopped fresh thyme
• 1/2 teaspoon kosher salt plus additional to taste
• 1/4 teaspoon ground black pepper
• Water as needed
• 2/3 cup freshly grated Parmesan cheese plus extra for serving