Mushroom risotto is a classic dinner recipe that everyone loves. Top this mushroom risotto with bacon and serve with bread or an easy salad for a great dinner party menu.
Ingredients
1 litre chicken stock
2 bay leaves
1 bunch thyme
4 rashers bacon, sliced
25g butter
1 tbs olive oil
1 brown onion, finely diced
2 Portabella Mushrooms (150g), sliced
100g Swiss Brown Mushrooms, quartered
1 1/2 cups Arborio rice
1/3 cup (85ml) white wine
Parmesan to serve
Method
Place stock, bay leaves, thyme and 250ml water in saucepan over high heat, bring to the boil. Stir to break up thyme. Pour into a bowl and set aside
Heat bacon in a non stick fry pan over medium heat and cook for 4 minutes or until golden. Remove with a slotted spoon and set aside
Add butter and oil to the pan and stir until the butter melts. Add onion and cook for 3 minutes to soften. Add sliced mushrooms and rice. Cook, stirring for 4 minutes until coated and glossy
Add wine and stir until absorbed. Add stock 1 1/2 cups at a time, stirring until absorbed between additions until rice is al dente (this should take about 25 minutes)
To finish, stir in remaining butter and divide between bowls. Return bacon to pan to warm through. Toss through with any remaining thyme leaves from stock bowl and scatter over bowls with Parmesan to serve
