Bacon and Mushroom Risotto – A simple tasty New Year supper
Preparation: 10 mins
Cooking time: 30 mins
1 tbsp olive oil
8 rashers streaky bacon, chopped
250g chestnut mushrooms, sliced
300g risotto rice
1 litre hot chicken stock
Grated parmesan to serve
Heat the oil in a deep frying pan and fry the onion and bacon gently for 5 mins to soften. Add the mushrooms and cook gently for a further 5 minutes until they start to release their juices. Stir in the rice and cook until the rice begins to look translucent.
Add the stock, a ladle full at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladle full – it will take about 20 mins for all the stock to be absorbed.
Once the rice is cooked, season and serve with the grated Parmesan.