Risotto with Mushrooms and Bacon
50 grams bacon
250 grams mushrooms
1 garlic clove
275 grams risotto rice
550 ml chicken stock
Bake 50 grams of diced bacon crispy.
Add 250 grams sliced mushrooms with some thyme and bake until the mushrooms are soft.
Scoop everything out of the pan and add new oil.
Bake 1 chopped onion with 1 finely chopped garlic clove until the onion is soft.
Add 275 grams risotto rice and 550 ml chicken stock.
Bring to the boil and stir only once. Leave it to the lid on the pan simmer gently for about 12 minutes.
Add the mushrooms and bacon again and still warm by 5 minutes with the lid on the pan.
Put it on your plate and add some grated cheese.