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Mushroom, bacon & leek risotto

Ingredients

bullet75g (3oz) butter
bullet1 tbsp. olive oil
bullet1 onion, skinned and finely chopped
bullet225g (8oz) medium or long grain rice
bullet150ml (quarter of pint) white wine
bullet600ml (1 pint) boiling chicken stock
bulletsalt and pepper
bullet1 beef tomato, skinned, seeded and chopped
bullet5 large mushrooms, chopped into 1 inch pieces
bullet2 leeks chopped
bullet10 rashers of streaky smoked bacon, cooked and chopped into 1 inch pieces
bullet30-45 (2-3 level tbsp.) grated Parmesan cheese

Method

  1. Melt 50g (2oz) butter; add the chopped onion and fry gently for about 5 minutes until golden

  2. Add the rice and continue frying, stirring constantly, until rice looks transparent

  3. Pour in the wine and boil rapidly until well reduced. Add stock and seasoning. Cover; cook for 15-20 minutes or until rice is tender

  4. Fry mushrooms and leeks in 1 tbsp. of olive oil

  5. Add the cooked leeks and mushrooms

  6. Add the remaining butter and the cheese and stir them in to the rice with a fork until the cheese melts. spoon into a heated serving dish.