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This
rustic risotto is one of our favorites. The mushrooms, walnuts
and creamy arborio rice make a wonderful combination, and
the bacon is used in small amounts as a flavor and texture
enhancer.
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| 3
tablespoons extra
virgin olive oil |
| 1
onion—finely chopped |
| 2
bacon rashers—fat and rind removed, and diced |
| 7
oz (200g) mushrooms—cleaned and thickly sliced |
| 2
cloves garlic—finely
chopped |
| ¼
cup walnuts—roughly chopped |
| 1
cup arborio rice |
| ½
cup white wine |
| 2
cups chicken stock |
| ½
teaspoon sea salt |
| ¼
teaspoon freshly ground black pepper |
| 1
tablespoon finely chopped fresh flat-leaf parsley |
| 1/3
cup grated Parmesan cheese |
HEAT
2 tablespoons of the olive oil in a large saucepan over a
medium heat and cook the onion for 3 minutes, stirring occasionally.
ADD the bacon and cook for 2 minutes, stirring regularly.
ADD the mushrooms, garlic, walnuts and rice and cook for a
minute, stirring to coat the rice with oil. ADD the wine,
stock, salt and pepper, bring to the boil then cover with
a lid and reduce the heat to low. SIMMER gently for 20 minutes
without lifting the lid. STIR the reserved tablespoon of olive
oil, parsley and cheese through the rice.
Tip:
Replace the regular bacon with soy bacon if you don't eat
meat.
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