Turkey-Bacon Rolls w/ Mushroom Risotto

Bacon is not one of my most favorite foods. I have a very clear ‘taste of a memory’ from the bacon my father would cure on the farm when I was growing up. It was way too salty and fatty for my liking, so I avoided it like the plaque. Brion, on the other hand, loves bacon!  Over the years I have come to find there are many versions of smoked bacon that can really take a recipe to another level. I have used it on, in and around so many things.  I have dipped filets in it, encrusted filets in it, wrapped chicken and salmon filets in it, extra, extra …

Bacon fans are an innovative bunch. Forget the simple slice alongside eggs. Diehards have dipped the meat in chocolate, crumbled it into ice cream, infused it into vodka and the list goes on. You’d have to be living under a rock to miss the signs of our cultural obsession with bacon these days.

In this meal I’m making some sliced turkey-bacon rolls to have with our mushroom risotto. Should be quite flavorful.

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Turkey-Bacon Rolls w/ Mushroom Risotto

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Rating: 5
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Course

Main Dish

Keyword

turkey-bacon rolls w/ mushroom risotto

Servings

MetricUS Imperial

Ingredients

Turkey/Bacon Rolls

• 1 sprig EACH fresh rosemary & thyme
• pinch of dried marjoram
• 40 gm Parmesan, grated
• 1 slice bread for breadcrumbs
• lemon zest
• 8 large deli, thin sliced turkey breast
• 1-2 Tbsp mustard of choice
• 8 slices bacon
• 4 Tbsp olive oil
• 1 clove garlic, minced
• salt & pepper to taste

Mushroom Risotto

• 4 1/2 cups chicken broth
• 45 gm porcini mushrooms
• 3 Tbsp soft butter
• 1 medium onion, diced
• 300 gm (about 1 1/2 cups) Arborio rice
• 125 ml dry white wine
• 50 gm Parmesan cheese, grated
• 100 gm gorgonzola, crumbled
• chives, chopped
• salt & pepper to taste

Course Main Dish Keyword turkey-bacon rolls w/ mushroom risotto Servings MetricUS Imperial Ingredients Turkey/Bacon Rolls 1 sprig EACH fresh rosemary & thyme pinch of dried marjoram 40 gm Parmesan, grated 1 slice bread for breadcrumbs lemon zest 8 large deli, thin sliced turkey breast 1-2 Tbsp mustard of choice 8 slices bacon 4 Tbsp olive oil 1 clove garlic, minced salt & pepper to taste Mushroom Risotto 4 1/2 cups chicken broth 45 gm porcini mushrooms 3 Tbsp soft butter 1 medium onion, diced 300 gm (about 1 1/2 cups) Arborio rice 125 ml dry white wine 50 gm Parmesan cheese, grated 100 gm gorgonzola, crumbled chives, chopped salt & pepper to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Turkey/Bacon Rolls

1. Chop the rosemary & thyme leaves, add a pinch of dried marjoram, parmesan, breadcrumbs & a little lemon zest.
2. Lay out turkey slices on a work surface, brush them with mustard, distribute the prepared mixture & roll them up to perfectly contain filling. Wrap each roll tightly with a slice of bacon. Secure with a toothpick if necessary.
3. Sauté garlic in a drizzle of oil for 1-2 minutes over low heat. Add more oil if necessary & brown mini rolls evenly for 3-4 minutes, turning occasionally & adding salt & pepper to taste.
4. Add wine, lower heat a little & put the lid on & continue cooking for 5-6 minutes, adding very little boiling water if necessary, Remove from heat & keep warm until risotto is cooked.

Mushroom Risotto

1. In a medium saucepan, bring the broth to a boil over medium-high heat. Add the porcini mushrooms, remove the pan from the heat & set aside for 30 minutes until mushrooms are tender. Then, using a slotted spoon, remove the mushrooms & set aside.
2. Return the broth to a simmer & keep warm over low heat.
3. In a large, heavy saucepan, melt 2 Tbsp of the butter over medium-high heat. Add onion & mushrooms & cook for about 3 minutes, until the onions are tender but not brown. Add rice & stir to coat with butter. Add wine & simmer for about 3 minutes, until the wine has almost completely evaporated.
4. Add a soup ladle full of warm broth & stir for about 2 minutes, until almost completely absorbed.
5. Continue with remaining broth, adding a ladle full at a time & allowing each addition to be absorbed, until rice is tender to the bite & the mixture is creamy. This should take about 20-25 minutes in total.
6. Remove the pan from the heat. Stir in the parmesan, gorgonzola, chives, salt & pepper. Transfer to a warm serving bowl & serve immediately.