Almond & Raspberry Tart
A crisp sweet pastry tart filled with soft almond frangipane and juicy raspberries, finished with a light apricot glaze.
Bacon & Mushroom Risotto
This bacon and mushroom risotto is rich, creamy, and deeply comforting. Crispy bacon and sautéed mushrooms bring bold savoury flavour to soft, silky rice cooked with stock until perfectly tender.
It is a fantastic one-pan style supper for cooler evenings and feels restaurant-worthy with minimal fuss. Finish with parmesan and cracked black pepper before serving.
Method
15m30m45m
- Cook bacon lardons in a wide pan until lightly crisp; remove and set aside.
- Sauté mushrooms in the bacon fat until browned, then set aside with bacon.
- Add onion to the pan and cook gently until soft.
- Stir in arborio rice and cook for 1 minute until coated.
- Add hot stock gradually, stirring often and allowing each ladle to absorb.
- Continue for 18–20 minutes until rice is tender with slight bite.
- Fold in bacon, mushrooms, and parmesan; adjust seasoning.
- Rest 2 minutes before serving with extra parmesan.
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
Notes
Always check seasoning and serve piping hot.
Prep all ingredients before cooking for smoother timing.
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