Risotto recipe for 4 people, takes only 30 mins; recipe has olive oil, onion, streaky bacon, chestnut mushroom, risotto rice, chicken stock and parmesan.
Bacon & mushroom risotto
Course: Risotto
Servings
4
servings
Prep time
10 mins
Ingredients
- Parmesan: grated parmesan, to serve
- Olive Oil: 1 tbsp olive oil
- Streaky Bacon: 8 rashers streaky bacon, chopped
- Onion: 1 onion, chopped
- Chicken Stock: 1l hot chicken stock
- Risotto Rice: 300g risotto rice
- Chestnut Mushroom: 250g chestnut mushroom, sliced
Directions
- Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
- Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.
