3 Tbs. oil 6oz/175g back bacon rashers, chopped 1 onion, peeled and finely chopped 2 cloves garlic, crushed 6oz/175g risotto rice 1 1/4pt/700ml chicken or vegetable stock 10 button mushrooms, wiped and sliced salt and freshly ground black pepper chopped parsley for decoration
Instructions
1) Heat oil in a pan and fry bacon pieces crisp. Add onion and garlic and cook over low heat until softened.
2) Add rice and stir to coat in onion mix. Pour on a little stock and bring to the boil. Reduce heat.
3) Cook gentyly until the stock has been absorbed, then keep adding a little more stock and cook till absorbed. When half the stock has been added, carefully stir through the mushrooms.
4) Continue until all the stock is used up and the rice is just tender, but still has bite. Add a little extra stock if necessary-the texture should be moist, but not wet.
5) Season risotto with a little salt and lots of freshly ground black pepper to taste. Serve decorated with freshly chopped parsley.
