About this recipe:The whole family will love this version of a classic risotto flavoured with bacon and chestnut mushrooms.
1 litre hot vegetable stock, made with stock cubes
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
300g arborio rice
150ml dry white wine
2 tbsp chopped fresh parsley, or snipped chives
6 rashers of smoked, streaky, rindless bacon
2 tsp olive oil
300g sliced chestnut mushrooms
50g Parmesan cheese
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Method Prep:5min › Cook:25min › Ready in:30min
Heat the stock in a small pan and keep it gently simmering. Heat the butter and olive oil in a large pan. Add the onion and garlic, and cook over a medium heat for 4-5 minutes, stirring, until softened.
Using a wooden spoon, stir in the rice and coat it with the buttery onions. Add the wine and simmer until almost evaporated. Stir in a ladleful of hot stock. Cook, stirring occasionally, until it has been absorbed into the rice.
Continue adding the hot stock a ladleful at a time, stirring occasionally, for about 20 minutes or until the risotto is tender and creamy. Stir in the herbs, then season to taste.
Meanwhile, dry-fry 6 rashers of smoked, streaky, rindless bacon in a nonstick frying pan until browned and crisp. Transfer to a plate lined with kitchen paper, then, once cool, tear and crumble into small pieces.
Wipe the pan, removing any bits of bacon, but leaving a little of the fat. Add 2 tsp olive oil and 300g sliced chestnut mushrooms and stir-fry over a high heat for 4-5 minutes or until tender.
When the risotto is cooked, stir in the mushrooms with their juices and half of the bacon. Spoon onto warmed plates and scatter with the remaining bacon and the Parmesan cheese.