Stuffed Portobellini Mushrooms with Bacon and Leek Risotto
Serves: 12
  • 8 ounces cured bacon
  • 1 cup (75 grams) leeks (white part only), quartered lengthwise and sliced into ½ inch pieces
  • 1 large (75 grams) shallot, diced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 4 cups chicken broth
  • ½ cup + ¼ cup grated parmigiano reggiano
  • extra virgin olive oil (to grease the pan)
  • 12 portobellini mushrooms (also known as baby bellas), stems removed
  • 2 green onions, thinly sliced
  1. Heat a large dutch oven over medium heat. Add the bacon and cook each side for 3 to 4 minutes. until crispy. Plate the bacon over paper towels to drain the grease. Coarsely chop the bacon, then set aside.
  2. Remove half of the bacon fat from the pot to be discarded when cooled. Heat the remaining fat in the dutch oven over medium heat, then add the leeks and shallots. Cook for about 4 minutes, until soft. Add the Arborio rice, and cook for one minute to toast the rice. Add the white wine, and stir often until absorbed. Add ½ cup of chicken broth, and stir often until absorbed. Continue to add the chicken broth, ½ cup at a time, until all the broth is used up. Remove from the heat, then stir in the parmigiano reggiano and bacon. Season with salt and pepper to taste.
  3. Preheat the oven to 400 degrees F. Grease a baking sheet with some extra virgin olive oil. Stuff the mushrooms with the risotto, and place them on the greased baking sheet. Top with the remaining parmigiano reggiano. Bake in a preheated oven for 15 to 20 minutes, until the mushrooms are soft and the risotto is heated through. Plate, then garnish with green onions. Serve warm, as an appetizer or a side dish.
Recipe by Sprig and Flours at