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
In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
- In a large pan, sauté the mushrooms and the bacon until cooked and reserve until the risotto is finished.
- 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.
- Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme.
- Add the wine and cook, stirring, until nearly all evaporated.
- 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.
- Stir in mushrooms and bacon, 1/2 cup of the cheese and mix well.
- 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.