A gooey, opulent treat for a cosy night in. Perfect with a glass of white wine.
- 6 rashers of smoked back bacon
- 3 portobello mushrooms
- 125g chesnut mushrooms
- 1 onion
- 2 garlic cloves
- 250g risotto rice
- 1.5 pint of chicken stock
- 100ml white wine
- Pinch of black pepper
- 8 asparagus spears
- A handful of watercress
- 30g Parmesan
- Truffle oil (optional)
- In a large dish heat a tsp of oil. Cut the bacon into thin strips. Fry bacon until crispy and set aside on a plate with kitchen roll to soak up the excess oil.
- To the oil that you’ve cooked the bacon in. Add the mushrooms. Avoid stirring, this can make the mushrooms slimey.
- Add the onions and garlic. Fry for three minutes until soft.
- Pour in the risotto rice and stir to soak up the flavours.
- Pour in your chicken stock and simmer for 15 minutes.
- Give your risotto a stir. Add the white wine and a pinch of pepper. Cook for a further 15 minutes. Until the rice is completely transparent and soft.
- Whilst waiting for the final stages of the risotto. It’s time to cook your asparagus. Snap the woody end off of the asparagus. There will be a natural snap. Then cut the stalks in half. In a griddle pan, fry the asparagus. You want a bit of char for flavour.
- To serve, add the risotto, asparagus and watercress to a bowl. Sprinkle the grated parmesan as generously as you wish (30g is just a guideline!). Drizzle with a little truffle oil for the ultimate indulgence.