Mushroom and Bacon Risotto

We have been learning how to write formally, clearly and concisely. This week we took notes and then wrote recipes while Ms Bolger demonstrated how to cook a delicious Mushroom and Bacon Risotto.



 

Here is the recipe, as written by Genevieve.

Mushroom and Bacon Risotto

Ingredients:

1/2 T olive oil
1 onion diced
100g finely diced mushrooms                                          

3-4 rashers of bacon sliced
2 cloves of garlic finely chopped
1 cup of arborio rice
A splash of white wine
2-3 cups of chicken stock

A knob of butter
Parmesan

Method:

1. Heat frying pan on a medium-high heat
2. Add oil and onion
3. When the onion has caremelised add the mushrooms
4. Add bacon and mix
5. Cook down onions, mushrooms and bacon until the water starts to disappear and the bacon starts to crisp
6. Add garlic and mix
7. Add rice, a splash of white wine and a drizzle of oil if needed
8. Add gradually add chicken stock, stirring constantly
9. Cook rice al dente
10. Take pan off heat
11. Add butter
12. Season to taste
13. Add parmesan to taste

Serves 3 - 4