BACONBACON && MUSHROOMMUSHROOM RISOTTO

SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 2725kj

6 cups vegetable stock 2 tbsp olive oil 400g button mushrooms, halved 2 rindless bacon rashers, chopped 1 leek, white part only, sliced thinly 2 garlic cloves, crushed 2 cups arborio rice ½ cup dry white wine ½ cup chopped parsley leaves ¼ cup finely grated parmesan, plus extra to serve 40g butter, chopped lemon wedges, to serve

1 Pour stock into a medium saucepan and bring to a slow simmer on medium. Reduce heat to low and keep warm.

2 In a large heavy-based saucepan, heat oil on medium. Saute mushrooms, bacon, leek and garlic 3-4 mins until leek is tender. Add rice, stirring 1 min to coat in oil.

3 Pour in wine and cook, stirring, 1 min until absorbed. Add hot stock, 1 cup at a time, stirring between each addition, until liquid is almost absorbed (15-20 mins). Rice should be creamy with a slight bite.

4 Remove from heat. Mix parsley, parmesan and butter through gently. Season to taste. Set aside, covered, 2 mins. Sprinkle with extra parmesan and accompany with lemon wedges.