Lemon Risotto With Bacon & Mushroom

Directions

1. 1
   In a small pot combine lemon juice and stock and bring to a simmer.
2. 2
   Keep covered with a lid so it does not evaporate all away.
3. 3
   Lightly spray olive oil in another large heavy based pot.
4. 4
   Add the onion and bacon and cook over a medium heat until onion is softened.
5. 5
   Add arborio rice and cook over medium heat until rice warms for about 5 minutes (don't allow to brown).
6. 6
   Add 1 cup of the hot lemon stock to the rice, stirring well with a wooden spoon.
7. 7
   Once the stock has absorbed, add the mushrooms and another cup of hot stock.
8. 8
   Stir well and wait until the stock has been absorbed before adding another cup of the hot stock.
9. 9
   Repeat the above step until all the stock has been absorbed (adjust consistency with more/less water or stock if required).
10. 10
    Remove from heat and stir in parmesan cheese.
11. 11
    Cover with lid and let stand for 5 minutes before serving.