Oh the nights are gradually getting colder in the old Scotland. So to perk up those winter appetites i found this little gem of a recipe. My friends mum makes this all the time and is improving the recipe all the time.:)! I think this is the most up to date edition :)!
Ingredients:
1 tbsp olive oil.
1 onion, chopped.
8 rashers of streaky bacon.
250g chestnut mushrooms, sliced.
300g risotto rice.
1 litre chicken stock.
grated Parmesan to serve.
Method:
Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all of the liquid has been absorbed. Add the stock a ladle at a time, stirring well and waiting for most of the stock to be absorbed, before adding the next ladle. It will take around 20 mins for all of the stock to be absorbed. Once the rice is cooked, serve immediately with the grated Parmesan !
Thanks R. :)!
Eat Well...Feel Well 