Bacon and mushroom risotto
This is a great recipe for trying out flavoured oil. Lemon works really well but you could also use garlic or chilli. Recipe from Bord Bia and it serves 4 and takes around 25 minutes. Serve with a green salad.
200g smoked bacon lardons
1 tablesp. rapeseed or olive oil
1 onion, finely chopped
150g button mushrooms, cleaned and sliced
2 garlic cloves, peeled and crushed
300g risotto rice
400g tin chopped tomatoes
600ml warm chicken stock, homemade if possible
Salt and freshly ground black pepper
A good handful of basil leaves
2 tablesp. finely grated mature cheddar cheese
Heat the oil in a wide, shallow saucepan over a gentle heat. Add the bacon and onion and cook for about 5 minutes until the onion has softened. Then add the mushrooms, garlic and rice and stir well to combine. Add the tin of tomatoes, stir and bring to a simmer. Gradually add the stock, a ladleful at a time. As the stock is absorbed add more and stir regularly until all the stock is used and the rice is cooked. This will take about 15 minutes.
Taste and season with a little salt and pepper.
Turn off the heat, stir through the cheese and sprinkle over the basil leaves. Serve straight away with a green salad.