Bacon and Mushroom Risotto.

There are different ways of preparing risottos, and this is rather different from the Ham and Tomato Risotto that I have listed elsewhere, but the principle remains the same. Like the Ham and Tomato recipe, by omitting the bacon this then becomes a very tasty vegetarian recipe.


2 cups Court Bouillon*.

1 tblsp oil.

200g finely chopped bacon.

1 onion, peeled and diced.

6 garlic cloves, crushed.

Cayenne pepper to taste.

½ cup Arborio rice.

2 cups sliced button mushrooms.

¼ cup grated parmesan cheese.

1 cup chopped fresh herbs.

50g butter.


Pour the stock into a small pan and bring to the boil. Heat the oil in a sauté pan over a hot flame. Stir fry the bacon until starting to render then add the onion, garlic and cayenne; there should be enough salt in the bacon, but if you need more add it at this point. Stir fry until the onion is soft then add the rice.

Stir fry the rice until golden then add the stock half a cup at a time, stirring frequently until the liquid is absorbed then add a little more. When adding the final half cup, add the mushrooms and cheese and cook, stirring until the liquid is absorbed. Stir in the herbs and beat in the butter until well and evenly mixed, then serve with a crisp salad. 

Variation. Replacing the bacon with chopped walnuts, creating a Walnut and Mushroom Risotto, makes a delicious and flavourful vegetarian alternative.

*. Vegetable stock. See under ‘Sauces, dressings’.

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