Step 1

• Adjust rack to top position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water to a boil (use a large pot and 8 cups water for 4 servings), then reduce to a low simmer. (You’ll use the water in Step 4.) Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Step 2

• Place bacon* on one side of a baking sheet; toss mushrooms on empty side with a drizzle of oil, half the thyme (all for 4 servings), salt, and pepper. Roast on top rack until bacon is browned and crispy and mushrooms are tender, 15-20 minutes. • Transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

Step 3

• While bacon and mushrooms roast, heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites; cook, stirring, until fragrant, 1 minute. • Add garlic, rice, Vidalia onion paste, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent at the edges, 1-2 minutes. Season with salt and pepper.

Step 4

• Add 1/2 cup simmering water and stock concentrate to pan with rice mixture; stir until liquid has mostly absorbed. • Repeat with remaining simmering water—adding 1/2 cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

Step 5

• Once risotto is done, stir in cheese roux, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) until creamy and combined. • Stir in mushrooms, half the chopped bacon, and half the Parmesan. Taste and season with salt and pepper. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water.

Step 6

• Divide risotto between bowls. Top with scallion greens, remaining chopped bacon, and remaining Parmesan. Serve. Bacon is fully cooked when internal temperature reaches 145°.