Bacon & Mushroom Risotto
Bacon & Mushroom Risotto is a reliable, flavour-led recipe and.
and adjust final seasoning to taste before serving.
Ingredients
- 180 g Smoked Bacon Lardons
- 1 litre Hot Chicken Stock
- 320 g Arborio Rice
- 60 g Parmesan finely grated
- 2 Garlic Cloves minced
- 1 Onion finely diced
- 300 g Chestnut Mushrooms sliced
- 100 ml Dry White Wine
Method
15m30m45m
- Fry bacon until crisp, then remove and set aside. Cook mushrooms in the same pan until browned.
- Soften onion in a little oil, add garlic, then stir in arborio rice for 1 minute.
- Pour in the wine and cook until nearly absorbed.
- Add hot stock gradually, stirring often, until the rice is tender and creamy.
- Stir through bacon, mushrooms, parmesan and a knob of butter, then serve immediately.
Notes
Always check seasoning and serve piping hot.
Prep all ingredients before cooking for smoother timing.