Easy Bacon and Mushroom Risotto
As a change from the more usual fresh risotto, which can be quite complicated to cook, try this version which is a lot simpler.
Serves 4
Ingredients
250 grams back bacon rashers or lardons
1 medium onion, chopped
30 grams of butter or approximately 2 tablespoons of olive oil
8 oz Arborio rice (risotto for preference or whatever is available)
1 clove of garlic, crushed (if desired)
8 oz mushrooms, wiped and chopped
2 tomatoes, chopped (you could use a drained tin for ease if you wish)
Parsley, basil or mixed herbs (if desired)
11/2 pint of chicken stock keep the ½ pint in reserve
Salt and pepper to taste
What you will need
Frying pan
Stirring spoon
4 plates
Method
Heat the frying pan to a light to moderate temperature.
Cut the bacon rashers roughly into about 1 to 2 centimetre pieces and fry gently (no browning on the pan from the bacon is a good indication) adding a little oil if necessary.
Drain the frying pan and set aside the bacon until later.
Melt the butter or heat the olive oil in the pan add the onion and fry until softened and lightly golden.
Stir in the rice and garlic and cook over a gentle heat for about 5 minutes, stirring frequently.
Add the remaining ingredients, including the bacon pieces and the stock Raise the temperature to moderate if time is tight, and cook until the rice is tender.
Take care not to stir too much keep an eye on the liquid level, if you it needs more then add some of the reserve or lower temp to reduce liquid loss.
Serves 4.
Enjoy!
Note normal rice will cook quicker than risotto rice so if time is tight this is your best option though be careful not to over cook or over stir it as it will break up easily
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