- Serves 6 as a starter
- 50ml olive oil
- 10g frozen crushed garlic
- 60g frozen diced onion
- 100g frozen bacon lardons
- 200g risotto rice
- 100ml dry white wine
- 1.25 l vegetable stock
- 100g frozen mixed mushrooms
- 50g unsalted butter
- 50g fine grated Parmesan
- 1tbs frozen chopped parsley
Mushroom and bacon risotto
Mushroom and bacon risotto
This video shows you how to create a simple risotto using frozen onions, frozen garlic and frozen wild mushrooms. This meat-free recipe is a quick and healthy dish, using frozen ingredients means you can manage your supply chain and reduce food waste.
Ingredients
Method
Sweat the garlic and onion in the olive oil until starting to soften, add the bacon lardons and cook until the onion is completely soft.
Add the rice and cook for two to three minutes to toast the grains. The edges of the rice should become translucent.
Add the wine and cook until absorbed. In the meantime bring the stock to a simmer. Add the hot stock a ladle at time, stirring frequently to break down the outer layer of the rice to create a creamy starchy texture.
While the risotto is cooking heat some olive oil in a non stick frying pan and over a high heat sauteé the frozen mushrooms, cook over a high heat until any water has been driven off and some colour is achieved.
Add 10g butter and the parsley, season well. When the rice is cooked stir in the mushrooms and remove from the heat. Dot the butter over the surface and sprinkle on the cheese. Allow to rest for 5 minutes, then stir in the butter and cheese and reheat gently without the risotto boiling. The rice should have some bite still and be creamy and fluid when cooked.
(The risotto can be stopped part way through this stage to finish à la minute. To do this, when the rice is beginning to soften but is still gritty in the mouth pour out onto a chilled tray, cover with clingfilm and blast chill. A single portion can be added to a little hot stock and finished during service)
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