Green herb risotto with crispy bacon crumbs

Serves 4

Ingredients

Olive oil, for frying

An onion, finely chopped

2 cloves of garlic, finely sliced

500g risotto rice

300ml white wine

850ml hot chicken or

vegetable stock

A parmesan rind + a big handful of grated parmesan

4 rashers of streaky bacon

A big handful of fresh

breadcrumbs

3 lemons, juice and zest

A big bunch of basil, finely chopped

A big bunch of parsley, finely chopped

A handful of chives, finely chopped

A handful of mint, finely chopped

A knob of cold butter

Method

Set a large casserole pan on a low-medium heat and add a glug of oil. Fry the onion with a good pinch of salt for about 10 minutes, or until soft. Add the garlic and cook for another two minutes, then turn the heat up and add the rice. Let the grains brown a little and turn translucent. This should take a good four or five minutes.

Pour in the wine and stir as it bubbles up. Then turn the heat down and stir in a ladleful of stock. Once all the liquid is absorbed, add another slosh of stock. Now add the parmesan rind. Keep adding stock a little at a time until the rice is tender and creamy.

Meanwhile, fry the bacon in a large frying pan until crisp. Set aside on a plate. Add a little oil to the bacon fat and fry the crumbs in it. Transfer to a plate lined with kitchen paper. Chop the crispy bacon into shards and toss it through the crumbs.

Stir the lemon zest and juice through the risotto, as well as some salt and black pepper. Fold the herbs through the rice. Finally, add the knob of butter, turn the heat off under the pan, pop a lid on and leave it to sit for a minute.

Give the rice a final stir and spoon it into bowls. Top with the bacon crumbs and extra parmesan.