This tasty risotto, courtesy of Bord Bia, is perfect for a midweek meal. It is also a great recipe for trying out flavoured oil. Lemon works really well, but you could also use garlic or chilli.
Serves four.
Time: 25 minutes.
Ingredients
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
A good handful of basil leaves
2 tablesp finely grated mature cheddar cheese
To serve: A green salad
Method
Heat the oil in a wide, shallow, saucepan over a gentle heat. Add the bacon and onion and cook for about five 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.
