Serves 4
1 tbsp olive oil
4 rashers bacon, snipped
1 large onion, diced
1 clove garlic, diced
300g mushrooms, chopped
300g risotto rice
130 ml white wine
800 ml – 1 litre chicken stock
1-2 tbsp creme fraiche
2 tbsp Parmesan, grated
Salt and pepper to taste
Put the olive oil into a saucepan on a medium heat. Add the bacon and fry until starting to crisp. Add the onions, garlic and mushrooms and cook until softening. Add the risotto rice and cook for 2 minutes. Add the wine and cook for a further 2 minutes. Add the stock a little at a time, stirring until absorbed. This will take about 20 minutes. You may not need all the stock. Stop adding the stock when the rice is still slightly al dente. Remove from the heat. Add the creme fraiche, parmesan and season to taste, then serve.