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Bacon, mushroom and tomato risotto
Bacon, mushroom and tomato risotto
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in our creamy bacon, mushroom, and tomato risotto for a flavorful delight. Share your thoughts after trying it tonight!
Ingredients:
  • 1 litre chicken style liquid stock
  • 125.00 gm white wine
  • 36.40 gm olive oil
  • 1 onion, sliced
  • 6 'short cut' rashers lean bacon, sliced
  • 400.00 gm arborio rice
  • 2 cloves garlic, crushed
  • 22.20 gm tomato paste
  • 300g button mushrooms, sliced
  • 82.50 ml shredded basil
Instructions:
  • In a small saucepan, gently heat the stock, wine, and 1 cup of water over medium heat. Once it comes to a boil, reduce the heat to very low and keep it warm as you prepare the risotto.
  • Heat oil in a large saucepan over medium heat. Sauté onion and bacon until golden, about 3-4 minutes. Add rice and garlic, stir until well coated, about 2 minutes.
  • Pour 2 cups of hot stock mixture into the pan with the tomato paste. Stir often to prevent rice sticking. When most of the liquid evaporates, add the rest of the stock. Stir until most liquid evaporates and rice is tender, around 15 minutes. Add sliced mushrooms and cook for 4-5 more minutes. Finish by stirring in basil and serve promptly.

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