Bacon & Mushroom Risotto Alla Delmaine
Risotto is a traditional Italian dish made with rice and an almost endless
combination of other ingredients. Risottos can be prepared with just herbs or as
a vegetarian dish or with any kind of meat or seafood. Different regions of Italy
produce unique styles of risotto, from the common “Risotto alla Milanese”
made with beef to the unusual, cuttlefish inked “Risotto Negro” from Venoto.
One of the true joys of making risotto is the ability to make it your own.
3 tablespoons Delmaine Extra Virgin Olive Oil,
1 onion, finely chopped, 3 rashersbacon, diced,
2 cloves garlic, finely chopped,
1/4 cup walnuts, roughly chopped,
1/2 cup white wine,
300g mushrooms,thickly sliced,
2 cups chicken stock,
1 tablespoon finely chopped fresh flat-leaf parsley ,
1/3 cup freshly grated Parmesan or similar, sea salt and freshly
ground black pepper to taste
Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat. Cook the onion for 3 minutes, stirring occasionally, until translucent. Add the bacon and cook for 2 minutes, stirring often. Add the garlic, walnuts and rice and cook for 3-4 minutes, stirring to coat the rice with the oil. Add the wine, stirring until the wine evaporates. Add the mushrooms and cook until the mix starts to stick. Add a 1/4 of the stock. Reduce the heat.
Cook, stirring often, until the stock is absorbed.
Gradually add the remaining stock, stirring gently until all the stock is absorbed. Remove from the heat and stir in the remaining olive oil, parsley, cheese and salt and pepper.