Parmesan, Mushroom and Smoked Bacon Risotto
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: 20-30 minutes
Ingredients
2 pints/1200 ml vegetable stock or water
3 tablespoon olive oil
1 onion chopped
90g/ 3 oz any mushrooms sliced
2 rashers smoked bacon chopped
2 cloves garlic crushed
120g/ 4 oz rice
1 tablespoon fresh chopped parsley (optional)
30g/1 oz Parmesan cheese
50 ml cream (optional)
seasoning
Method
- Heat vegetable or chicken stock or water in a pan and leave
- In a pan fry chopped onion, mushrooms and bacon in olive oil cook until soft and without 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
- Season to taste
- Finish of by adding a hand full of fresh parsley and grated Parmesan
- Can be enhanced with a good slug of fresh cream to make it even tastier