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.
 |
| 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 crushed walnuts |
| 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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