Recipe of the week
Creamy mushroom & smoky bacon risotto
If you use a good quality rice such as Ferron carnaroli or vialone nano, you won’t need to stir constantly while this risotto cooks.
❚ 1 litre vegetable or chicken stock, heated
❚ 2 tbsp olive oil
❚ 1 red onion, finely diced
❚ 3 rashers thick-cut smoky bacon
❚ 2 cloves garlic, sliced
❚ 11⁄2 cups risotto rice, such as carnaroli or arborio
❚ 1 cup chopped mushrooms (button, Swiss or field)
❚ 1⁄2 cup white wine
❚ 1⁄2 tsp sweet smoked paprika
❚ 1⁄2 cup creme fraiche
❚ 1⁄4 cup freshly grated parmesan
❚ 3 large sage leaves, shredded
❚ Shaved parmesan and sage leaves to serve Put stock in a pot on the stove to heat up.
Heat oil in a large frying pan and gently saute onion, bacon and garlic for 4-5 minutes until fragrant and softened.
Add rice and toss to coat the grains.
Add mushrooms and wine and simmer for 3-4 minutes.
Add paprika and all of the hot stock and simmer gently for 15-18 minutes until thick and rice is just tender.
Remove pan from the heat and stir through creme fraiche, parmesan and sage. Season well.
Serve garnished with shaved parmesan and extra sage.
Serves 4-6