Bacon and Mushroom Risotto
This recipe comes from Bord Bia's 'Got the Chops' campaign. It is a great recipe for trying out flavoured oil. Lemon works really well but you could also use garlic or chilli. It's quick and easy and takes just 25 minutes to prep and cook.
INGREDIENTS
(Serves four)
200g smoked bacon lardons
One tablesp rapeseed or olive oil
One onion, finely chopped
150g button mushrooms, cleaned and sliced
Two garlic cloves, peeled and crushed
300g risotto rice
400g tin chopped tomatoes
600mls warm chicken stock, homemade if possible
Salt and freshly ground black pepper
A good handful of basil leaves
Two tablesp finely grated mature cheddar cheese
To serve: A green salad
METHOD
Heat the oil in a wide, shallow saucepan over a gentle heat. Add the bacon and onion and cook for about five minutes until the onion has softened.
Then add the mushrooms, garlic and rice and stir well to combine.
Add the tin of tomatoes, stir and bring to a simmer.
Gradually add the stock, a ladleful at a time. As the stock is absorbed, add more and stir regularly until all the stock is used and the rice is cooked. This will take about 15 minutes.
Taste and season with a little salt and pepper.
Turn off the heat, stir through the cheese and sprinkle over the basil leaves. Serve straight away with a green salad.