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Baked bacon & mushroom risotto
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Small knob of butter
200g pack No.1 Free Range Beech Smoked Bacon Lardons
1 onion, finely chopped
2 cloves garlic, finely chopped
300g arborio risotto rice
2 lemon thyme sprigs, plus extra to serve
125ml Italian dry white white wine
1 tbsp Cooks' Ingredients Porcini Mushroom Paste
1.2 litres vegetable stock, hot
200g pack No.1 Woodland Mushrooms, thickly sliced
100g No.1 Gorgonzola DOP Piccante
Green salad, to serve (see cook’s tip below)
1. Preheat the oven to 200°C, gas mark 6. Melt the butter in a flameproof casserole dish and cook the lardons, onions and garlic for 8-10 minutes, until golden.
2. Add the rice and thyme and cook, stirring, for 2 minutes. Add the wine and allow to bubble until it has been absorbed.
3. Stir in the mushroom paste and the hot stock and bring to the boil. Stir in the mushrooms then cover tightly and transfer to the oven for 20 minutes until the rice is tender and most of the liquid has been absorbed.
4. Stir the risotto then scatter the cheese over the top. Sprinkle with a little extra thyme and some coarsely ground black pepper. Serve with a green salad.
Cook’s tip: This risotto is good with a simple salad of baby gem and rocket, dressed with a little balsamic vinegar and extra virgin olive oil, sea salt and freshly ground pepper. Scatter with toasted pine nuts.
Typical values per serving:
This recipe was first published in October 2020.