• Before starting, wash and dry all produce.
• 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.

• Heat a large non-stick pan over medium.
• Cut bacon strips in half crosswise. 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. Set aside. 
• Discard bacon fat from the pan. Carefully wipe the pan clean
• Reheat the same pan over medium-high. 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.
• Once boiling, reduce heat to medium-low, still covered.

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

• To the pan with veggies, add rice and garlic. Cook for 1-2 min, stirring often, until fragrant.
• Add cooking wine. Cook for 1-2 min, stirring often, until wine is absorbed.
• Add 1 cup broth from the 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 22-28 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.
• Roughly chop bacon.
• Divide risotto between bowls.
• Sprinkle bacon, remaining Parmesan and fried sage over top.
• Sprinkle with any remaining chili flakes, if you like.

If you've opted for double bacon, cook in the same way the recipe instructs you to cook the regular portion of bacon.