Bacon & Mushroom Risotto

Directions

1. In a large pot, bring 8 cups of water to a boil and reduce to a low simmer to be used later.
2. Trim and slice mushrooms and scallions thinly while separating scallion whites from greens. Peel and mince garlic.
3. Heat drizzle of olive oil in large pan while bacon and mushrooms roast. Add scallion whites to pan, stir and cook until fragrant. Mix in garlic, Arborio rice, Vidalia onion paste and butter. Continue to stir until rice becomes translucent at edges and garlic is fragrant. Season to taste with salt and pepper.
4. Add in 1/2 cup of simmering water from Step 2 into mixture along with chicken stock. Continue to stir until liquid is absorbed. After 25-30 minutes, rice should be al dente and risotto should become creamy.
5. Once rice mixture reaches preferred level of doneness, mix in parmesan cheese, and 2 tbsp butter until creamy. Add in mushrooms, half of chopped bacon, and half of Parmesan cheese. Stir. Taste and season with salt and pepper as needed. Top with scallion greens and remaining bacon and Parmesan.