Bacon & Mushroom Risotto

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Step 1

Prep everything by dicing your onion and garlic and slicing your mushroom and bacon to use later

Step 2

Heat the olive oil in a pan and then add in your diced onion

Step 3

Stir and fry for a few mins and then add your diced bacon and fry for another 5 mins until cooked

Step 4

Add your sliced mushrooms and fry for a few mins before adding in your diced fresh garlic

Step 5

Add in your risotto rice and stir that round so it coats in all the juices

Step 6

Add in your chicken stock (about 250ml) at a time and continue to stir occasionally until the stock has mostly evaporated

Step 7

Repeat until all the stock has gone and the consistency is right

Step 8

Add about 40g of the grated Parmesan and stir through before serving and topping each portion with the remaining grated Parmesan