Bacon & Wild Mushroom Risotto
Serves 4 people
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200 grams allergy-free bacon rind removed and chopped
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250 grams mushrooms sliced
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1 litre allergy-free vegetable stock
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1 cup Arborio rice
In a large nonstick frying pan over moderate heat, fry the bacon for 2 minutes.
Add the mushrooms, season with cracked pepper and cook, uncovered, stirring occasionally, for 4 minutes or until the mushrooms soften.
Meanwhile, place the stock in a saucepan and bring to a gentle boil, add the rice and stir well.
Cook for 12 minutes or until firm to the bight.
Add the bacon and mushrooms and stir.
Cook for 6 minutes stirring occasionally, or until most of the stock has been absorbed and the rice is tender.
Serve immediately.