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Pouliot & Seguin approved – Back Bacon & Mushroom Risotto

On my recent journey through Switzerland I stopped in Biel to visit my friend and former Edmonton Oiler Marc Pouliot. After consuming far too much meat and cheese during the first week of my stay in Switzerland, I was in dire need of a dinner with plenty of vegetables. I offered to make Marc and anyone he wanted to invite over for dinner, a hearty home-cooked meal.

The result was a massive 3-course meal for four massive Canadian hockey boys. For our second course I made a carb-loaded back bacon and mushroom risotto. Normally I would make this dish with only 1 cup of rice, but Marc told me to pretend I was cooking for 8, so I made a massive pot from over 4 cups of rice.

As I was throwing in the finishing touches, Tyler Seguin came into the kitchen to find out what was going on, and I introduced him to his first ever risotto. His response was ‘this is ok.’ So… if you trust the culinary standards of a hungry 20-year old Stanley Cup champion, perhaps you will think this ok as well.

Topped with a block of shredded parmesan cheese, the boys made a major dent in the massive portion of risotto. EHC Biel won two days later so I would like to believe my cooking (and the bacon) had a little bit to do with Marc & Tyler’s great game.

Back bacon & Mushroom risotto

• 5 to 6 cups chicken or vegetable stock
• 1 tbsp olive oil
• 2 tbsp butter
• 1/2 cup finely chopped shallots
• 1 tsp minced garlic
• 1 1/2 cups assorted mushrooms (I like oyster and enoki the best)
• 2 cups Arborio rice

• 

  1 tsp chopped fresh thyme

• 1 cup dry white wine
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup finely grated parmesean cheese
• 1 to 2 teaspoons truffle oil, optional
• 8 slices of sliced back bacon

Directions

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.

1. In a large pan, sauté the mushrooms and the bacon until cooked and reserve until the risotto is finished.
2. In a large pot, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes.
3.  Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme.
4. Add the wine and cook, stirring, until nearly all evaporated.
5. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes.
6. Stir in mushrooms and bacon, 1/2 cup of the cheese and mix well.
7. Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.

Serve immediately, topping each portion with a sprinkling of the remaining cheese and.