Bacon & Mushroom Risotto

Name: Bacon & Mushroom Risotto
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 8 slices streaky bacon, chopped; 9 ounces chestnut mushrooms, sliced; 10 ounces risotto rice; 4 cups hot chicken stock; grated parmesan cheese, to serve

7 ingredients

2 steps

Ingredients

1 tablespoon olive oil
1 onion, chopped
8 slices streaky bacon, chopped
9 ounces chestnut mushrooms, sliced
10 ounces risotto rice
4 cups hot chicken stock
grated parmesan cheese, to serve

Directions

1

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.
2

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.