Mushroom, Bacon & Spring Onion Risotto – Italian perfection

Do you have a birthday or dinner party to plan? Do you want to impress your guests with a high-end restaurant risotto dish? Aspirant chefs often see risotto as a tough recipe to perfect. However, it’s much easier than you might think. Risotto is a very hands-on dish that involves a specific process. Our Mushroom, Bacon & Spring Onion Risotto is creamy and delicious, perfect for any dinner table.

There are very few dishes that can’t be improved by bacon. The addition of bacon and mushrooms adds a combination of extra flavour and texture to your risotto. When adding the ladleful of stock keep stirring until the stock evaporates and you can draw a line in the pan without it flowing back. Then, keep the process going until the stock is finished or the rice won’t absorb any more liquid. Mushroom, Bacon & Spring Onion Risotto doesn’t need to be scary and is easier to perfect than you might think.

Mushroom, Bacon & Spring Onion Risotto is the perfect dish to serve up to your friends and family this weekend.

Mushroom, Bacon & Spring Onion Risotto Recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Ingredients

• 15 ml 15 olive oil

• 125 g 125 streaky bacon, chopped

• 250 g 250 white or portabellini mushrooms, quartered

• 150 g 150 baby mushrooms

• 30 g 30 butter

• 400 g 400 risotto rice

• 1-1.5 litres 1-1.5 chicken or vegetable stock, kept hot

• 60 g 60 parmesan cheese, finely grated

• milled black pepper

• 4 4 spring onions, thinly sliced

• 20 ml 20 fresh flat-leaf parsley, chopped

Method

• Heat the oil in a pan and fry the bacon for 4-5 minutes.
• Add the mushrooms and cook for 4-5 minutes.
• Add the butter and risotto rice and cook for 1 minute.
• Stir a ladleful of the hot stock into the rice mixture and cook over medium heat for 2-3 minutes, or until the stock is absorbed.
• Continue adding the stock, a ladleful at a time and cooking until it is absorbed, before adding more stock.
• As soon as the rice is creamy and tender, stir in the Parmesan cheese, milled black pepper and spring onions.
• Serve at once with chopped parsley and extra flat-leaf parsley if desired.

Notes

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