INGREDIENTS
4
strips Crispy-cooked bacon
12 oz
Asparagus, slender
1 tsp
Flat-leaf parsley
2 cloves
Garlic
2
Leeks
3 1/2 oz
Shiitake mushrooms
1/4 cup
Sun-dried tomatoes
1
Teapsoon thyme, leaves
6 cups
Chicken stock, hot
1 1/2 cups
Arborio rice
1
Black pepper
1
Salt
1
Olive oil
1 1/4 cups
Asiago cheese, grated
3 tbsp
Butter, unsalted
3/4 cup
White wine