The first time I made risotto it was a complete disaster. I was 20, new to cooking and I wanted to try something new. It couldn’t be hard could it? After all, I made rice all the time how much more different could it be? I was wrong. I left it boil similarly to what I would have done if I was cooking rice and ended up with a mess of a dinner; bland, burnt risotto. I’ve steered clear ever since.
Inspired by Good Food
I decided to make bacon and mushroom risotto, the dish was tasty and surprisingly turned out very well in comparison to my previous attempt! There was enough for me, my boyfriend, lunch for both of us the next day and two servings worth that I put in the freezer.
However, one of the key adjustments I made was doubling up most of the recipe and because of this I added 500g of bacon which made the risotto a bit too salty. If I was to make this again, I would probably use 250g bacon (as suggested in the original recipe) and maybe add diced chicken. Other adjustments I could have made was adding more mushrooms as this was a nice addition to the dish.
- 500g pack smoked bacon, chopped into small pieces
- 1 onion, chopped
- 50g butter
- 500g arborio risotto rice
- glass of white wine
- 150g pack cherry tomatoes, halved
- 1 litre hot chicken stock
- 150g button mushrooms
- 50g Parmesan , grate
- fresh parsley, chopped (optional)
- Heat oven to 200C/fan 180C/gas 6.
- Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp.
- Stir in the onion, butter and mushrooms and cook for 3-4 mins until soft.
- Tip in the rice and mix well until coated.
- Pour over the wine if using and cook for 2 mins until absorbed.
- Add the cherry tomatoes and the hot stock, then give the rice a quick stir.
- Cover with a tightly fitting lid and bake for 30-35 mins until just cooked.
- Stir through most of the Parmesan and serve with big parmesan pieces and the chopped parsley.