Risotto - Cheese, Mushrooms and Bacon
For the best authentic Italian Risotto use Arborio rice, its small grains suck up all the flavour and make the dish sticky and delicious, just how a risotto should be. Risotto can be flavoured with almost anything
Preparation time: 10 minutes Quantity: Serves 2 Cooking time: 20 minutes
Ingredients
2 pints of vegetable or chicken stock or water
3 tablespoons olive oil
1 chopped onion
3 oz sliced mushrooms
2 rashers of chopped bacon
2 cloves crushed garlic
120g/4 oz rice
30g/1 oz-grated cheese
Method
- Heat vegetable or chicken stock or water in a pan -leave
- Use olive oil to pan fry onion, mushrooms and bacon cook until soft with out colour
- Add crushed garlic and rice stir round to coat all the grains in the oil and flavour
- Add one ladle full of stock at a time and cook until almost absorbed, carry on adding the stock
- The risotto will take approx 20 minutes to cook. Finish of by adding grated cheese
Stir and serve