I’ve finally had a moment to do a bit of cooking, and with Sean’s newfound love of risotto, it’s the new challenge that I’ve decided to put my efforts toward getting right.
I heard somewhere that how you know when a risotto is ready, is when your arm gets tired. Boy, is that true. But it’s all worth it in the end, as the result was absolutely yummy!!
Mushroom and Bacon Risotto (Serves 4)
2 cups Aborio rice
1.5 L stock (I used chicken)
4 rashers bacon
Butter and Mushrooms to your taste
1 medium onion, diced
Start frying the bacon till it starts getting crispy. Add the mushrooms and half of the butter, and sauté till the mushrooms brown. Transfer to a bowl.
Start warming the stock. It should be just simmering, not a rolling boil.
Next, sauté the onion on medium heat till translucent, then add the rice and half of the remaining butter. Fry till the rice is glossy. Start adding the stock – a ladle at a time – and stir till the stock is absorbed by the rice, before adding another ladle.
After adding about a litre of stock, start tasting the risotto to test whether the rice’s donen-ess is to your liking. It should be cooked, but still have enough of a bite to it and not just mush.
Serve with the mushroom and bacon mixture with a healthy grating of Parmesan on top. I also like to add thin shavings of butter to stir in as you eat.
Risotto isn’t that hard to make actually, and with so many ingredients, it’s hard for it not to be tasty. Just make sure that you’re using good quality stock and you’re halfway there!
What about you? Are there any reputation-ally hard dishes that you’ve cracked the secrets to?