Sparkling Risotto with Bacon and Mushroom
Delicious dish using sparkling wine makes it a little more decadent
Melt butter and oil - cook bacon until just crisp – take out
Add chopped onion and sliced mushrooms to pan and cook for approx. 5 mins add garlic and cook 1 further minute add cooked bacon and Arborio rice and stir to let the oils coat the rice grains
Toast rice for about 3 minutes.
Add sparkling wine and simmer until liquid nearly all absorbed.
Season the mixture
Now add the hot 1 cup of chicken stock, stirring all the time – keep repeating this until the rice is tender and the mixture is creamy – add further seasoning if required.
Remove from the heat and serve with grated parmesan.
Risotto can be partially made then finish cooking when ready to serve. Cook until ¾ of juice is added and rice is al dente then you will 5-10 minutes to add rest of juice and make sure the rice is cooked.
On its own as a starter or with seasonal green vegetables for a main course
4 slices back rashers
1 tab olive oil
1 clove garlic
300 ml chicken stock
250g Arborio Rice
175ml Sparkling Wine
Grated parmesan cheese