• Trim stems from button and cremini mushrooms, then thinly slice caps. Keep caps and stems separate.
• Cut or tear oyster mushrooms lengthwise into 1/2-inch slices.
• Pick sage leaves from stems. Keep leaves and stems separate.
• Peel, then mince or grate garlic.

• Line a plate with paper towels. Set aside.
• Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to the paper towel-lined plate. Set aside.
• Remove and discard fat, then carefully wipe the pan clean.
• Reheat the same pan over medium-high. When hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry for 1 min, until crisp. (TIP: We love to use olive oil for frying sage.)
• Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside.
• Reserve residual sage oil in the pan.

• Meanwhile, in a medium pot, combine 4 1/2 cups (5 1/2 cups) warm water, broth concentrate, sage stems and mushroom stems.
• Cover and bring to a boil over high heat.
• Once boiling, reduce heat to medium-low, still covered.

• Reheat the pan with sage oil (from step 2) over medium-high.
• When the pan is hot, add onions and remaining mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
• Add garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (Like things spicy? Add more chili flakes!)
• Season with pepper, then stir to combine.

• To the pan with veggies, add rice and garlic. Cook, stirring often, until fragrant, 1-2 min.
• Add cooking wine. Cook for 1-2 min, stirring often, until wine is absorbed.
• Add 1 cup broth from the medium pot. (NOTE: Leave sage and mushroom stems behind in the pot.)
• Reduce heat to medium. Cook, stirring often, until broth is absorbed by rice.
• Continue to add broth, 1 cup at a time, stirring often for 25-30 min, until broth is absorbed, texture is creamy and rice is tender.

• When the final addition of broth has been added to the risotto, add spinach, half the Parmesan and 2 tbsp (4 tbsp) butter.
• Cook for 1-3 min, stirring often, until spinach wilts and broth is almost completely absorbed.
• Remove from heat, then season with salt and pepper.
• Divide risotto between bowls.
• Roughly crumble bacon over top.
• Sprinkle remaining Parmesan and fried sage over top.
• Sprinkle with any remaining chili flakes, if you like.

If you've opted to add bacon, heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Discard bacon fat from the pan, then carefully wipe the pan clean. Use the same pan to cook sage.

Roughly crumble bacon over risotto.