About this recipe:This is a gorgeous risotto that I just made for dinner! The velvety mushrooms are complemented by the taste of the delicious salty, smoky bacon. This is really yummy and doesn't include any wine or cheese, so it is a bit healthier too. Veggies can omit bacon if they want, but they are seriously missing out!! :)
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Method Prep:5min › Cook:20min › Ready in:25min
Prepare everything before you start cooking. Clean the mushrooms, remove the stalks, chop the caps roughly - you don't want these too small; they add texture.
In a food processor chop onion, bacon and garlic together. This will make them nice and small so there will be no big chunks at the end.
In a deep based frying pan, heat the olive oil. Add the onions, bacon and garlic mixture and fry until soft. When soft, add the mushrooms and cook until they are also soft. Season with pepper and a spoon of the vegetable stock. Cook for 1 to 2 minutes then remove from the pan and put in a bowl for later.
Have your veg stock ready at this stage. I used a stock cube that I dissolved in boiling water. Wash your risotto rice to remove starch.
In the same pan that you cooked the mushrooms in, melt 1 tablespoon of butter. Add the rice and mix with the butter.
Add the stock in 4 quantities. Once you have added the first ladle, the heat should be high, stir continuously until all the stock has been absorbed. Repeat this step 3 more times until all the stock has been absorbed. This step will take a good 15 minutes, don't rush it, and don't pour all the stock in together or it will never be absorbed. Take the patience that is needed for this step, it will be worth it in the end.
When all the stock is absorbed, reduce the heat and add the previously cooked mushroom, onion and garlic mixture to the risotto. Add the oregano and loads of freshly ground cracked black pepper. Stir and serve immediately.
You can serve with Parmesan shavings if you want to; I personally don't like the taste of it. Fresh parsley would also be nice.