Oven Baked Risotto
250g pack of smoked bacon, chopped into small pieces
1 onion, diced
300g risotto rice
125ml white wine
150g sliced mushrooms
700ml hot chicken stock
50g Parmesan, grated
Heat oven to 200C/fan 180C/gas 6.
Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft.
Tip in the rice and mix well until coated. Pour over the wine and cook for 2 mins until absorbed.
Add the mushrooms and the hot stock, then give the rice a quick stir.
Cover with a tightly fitting lid and bake for 20 mins until just cooked.
Stir through most of the Parmesan and serve sprinkled with the remainder.
If struggling to find risotto rice on your weekly shop, look for arborio rice which is the proper name for it!
love & kisses
Mrs M x