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Mushroom, Bacon & Spring Onion Risotto
Ingredients
15ml olive oil
125g streaky bacon, chopped
250g Button or Portabellini mushrooms, quartered
150g Baby Button mushrooms
30g butter
400g risotto rice
½ litre hot chicken or vegetable stock
60g Parmesan cheese, finely grated
milled black pepper
4 spring onions, thinly sliced
20ml fresh flat-leaf parsley, chopped
Method
1 Heat the oil in a pan and fry the bacon for 4-5 minutes.
2 Add the mushrooms and cook for 4-5 minutes.
3 Add the butter and risotto rice and cook for 1 minute.
4 Stir a ladleful of the hot stock into the rice mixture and cook over a medium heat for 2-3 minutes, or until the stock has been absorbed.
5 Continue adding the stock, a ladleful at a time, and cooking until it has been absorbed before adding more stock.
6 As soon as the rice is creamy and tender, stir in the Parmesan cheese, milled black pepper to taste and the spring onions.
7 Serve at once sprinkled with chopped flat-leaf parsley.