What you'll need:
- 1 white onion, finely chopped
- 1 tbsp quality olive oil
- 8 rashers of streaky bacon, chopped
- 300g risotto rice
- 1 litre chicken stock
- 250g chestnut mushrooms, sliced
- Parmesan, grated (to serve)
Time: 30 minutes
Take a large, heavy bottomed frying pan, and heat your oil. Throw in the chopped streaky bacon and the onion, and fry for five minutes. Once the onion has softened and the bacon is sizzling nicely, add the mushrooms. Cook for another 5 - 7 minutes, or until the mushrooms have released their juices, then stir in the risotto rice and cook until the juices are absorbed.
Add your chicken stock to the pan, one ladleful at a time. You want to gently stir the rice until all of the stock has been absorbed, before adding the next ladleful. Continue doing this until the stock has gone, and the rice is cooked through - it usually takes around 20 minutes. Once finished, serve with a decent sprinkling of grated parmesan, and enjoy!
This warming risotto recipe will go brilliantly with the superb Brackenwood Riesling 2017.This pairing is going to work like a dream!
There you have it -- an easy recipe for Bacon and Mushroom Risotto!
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