Recipe: Mushroom and Bacon Risotto
Instead of a long story about how my recipe reminds me of a long lost love, I start with a quick difficulty list. This means you can easily decide if you’re up to it or if you’d rather toss a pizza in the oven.
For ingredients, 1 means you may already have all of them at home and 5 means you may need to special order an ingredient.
For equipment, 1 means the most very basic of tools need and 5 means needing to buy a special piece of equipment you may not use often.
For method, 1 means as easy as prepping and tossing in the oven and 5 means you’ll feel like you’re juggling flaming knives.
This recipe makes 4-6 portions
- 500g risotto rice
- 1L of vegetable or chicken stock
- 1 clove chopped garlic
- 2 concentrated chicken or vegetable stock cubes
- 2 large shallots, diced
- 1 cup white wine
- 300g chopped chestnut mushrooms
- 300g chopped closed cup white mushrooms
- 250g streaky bacon, chopped into small pieces
- 1 cup shredded cheddar cheese
- Salted butter
- Salt and pepper
- Olive oil
- Grated parmesan cheese
- Cutting board
- Sharp knife
- Small frying pan
- Medium saucepan
- Wooden spoon
- Large cooking pot or deep frying pan
- Add the liquid stock to the saucepan and bring to a low heat.
- Cook bacon in the small frying pan and set aside.
- Bring the cooking pot up to medium heat with olive oil and garlic.
- Add diced shallots and let cook until softened.
- Add white wine and cook until the wine has evaporated.
- Add mushrooms and cook until reduced down.
- Add the risotto rice.
- Slowly ladle in the stock one ladle-full at a time, letting it fully be absorbed by the risotto before adding the next. Stir regularly. Season to taste with salt and pepper.
- Once all of the stock has been absorbed, add the two stock cubes and mix thoroughly.
- Once mixed, turn off the heat and add the butter, cooked bacon and shredded cheddar cheese and stir through.
- Serve with grated parmesan on top.
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