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.

Ingredients: 1/5
Equipment: 1/5
Method: 3/5

This recipe makes 4-6 portions

Ingredients:

  • 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

Equipment:

  • Cutting board
  • Sharp knife
  • Small frying pan
  • Medium saucepan
  • Wooden spoon
  • Ladle
  • Large cooking pot or deep frying pan

Method:

  1. Add the liquid stock to the saucepan and bring to a low heat.
  2. Cook bacon in the small frying pan and set aside.
  3. Bring the cooking pot up to medium heat with olive oil and garlic.
  4. Add diced shallots and let cook until softened.
  5. Add white wine and cook until the wine has evaporated.
  6. Add mushrooms and cook until reduced down.
  7. Add the risotto rice.
  8. 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.
  9. Once all of the stock has been absorbed, add the two stock cubes and mix thoroughly.
  10. Once mixed, turn off the heat and add the butter, cooked bacon and shredded cheddar cheese and stir through.
  11. Serve with grated parmesan on top.