Ingredients

Scale

2 – 4 strips lean bacon or Canadian bacon
1/2 Tablespoon butter
1/2 cup arborio, white or basmati rice
2 – 4 Tablespoons finely chopped bell pepper
2 – 4 Tablespoons finely chopped onion
2 – 4 cloves garlic, peeled & finely chopped
1/4 cup white wine
1 1/2 – 2 cups chicken or vegetable broth
1 1/2 cups sauteed wild mushrooms, chopped
1 1/2 cups fresh chopped spinach leaves
1 cup freshly shredded fontina or other flavorful cheese such as Asiago or Dubliner

Instructions

Fry the bacon in a saucepan over medium heat, then remove and crumble or chop. Drain any excess fat from the pan.
Add the butter and rice to the pan and cook, stirring constantly, until the rice is lightly brown and smells fragrant and toasted. Add the bell pepper, onion and garlic. Saute, stirring frequently, until the onion is soft and translucent.
Stir in the wine and stir and cook until the wine is fully absorbed, then add the broth, 1/2 cup at a time, stirring and cooking each time until the liquid is fully absorbed into the rice before adding more. Continue this until the rice is nearly done, then stir in the mushrooms (with juices) and stir and cook until the mushroom juice is gone, the rice is done and the mixture is nice and creamy.
Stir in the spinach and cheese and cook just briefly to melt the cheese and wilt the spinach.
Serve hot with extra shredded cheese and snipped chives for garnish.

Notes

I used Shaggy Mane mushrooms, which have to be sauteed immediately after picking … if your mushrooms are fresh, you could probably toss them in with the onions.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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