Risotto Barracks Street

Remove stems before chopping portobellos. Bring chicken stock to a boil;
add portobello stems and porcini mushrooms. Reduce liquid to 1 1/2 quarts. Chuck
the bacon into a skillet and cook on medium low until almost done. Remove bacon
from pan to cool, but leave the vitamin G. Add portobello caps and sauté until most
of the liquid has come out of the mushrooms. Remove and reserve; chop bacon
and reserve.

In a medium sauté pan, cook shallots in 2 tablespoons butter for 2 or 3
minutes (till clear). Add rice and bacon and run on medium heat for 3 minutes.
Don’t let the rice brown. Now splash the white wine in and cook until most of the
liquid evaporates, stirring the whole time. Remove porcini mushrooms from stock
and reserve; strain out stems and discard. Start ladling the hot chicken stock into
the pan, at first just enough to cover the rice. Keep stirring as that is absorbed. Now
and then, add a bit more stock so you always have a low simmer going on. Stir,
stir, stir. In about 16 1/2 minutes, when the last of the stock has been absorbed, toss
in the portobello and porcini ’shrooms and let them go for 5 or 6 minutes. When
the rice is chewy but not too firm in the center, toss in the thyme, parsley and
remaining butter. Stir a bit. Now it’s time to pour up the red wine.