Mushroom Risotto Recipe

Mushroom risotto, and in fact all risotto recipes, originated in Northern Italy.

A risotto is a rice-based dish, normally made from Arborio or risotto rice, which is a small round grain that absorbs lots of liquid without becoming mushy. You are aiming for a creamy dish, with each grain still having a bit of "bite". The trick is to keep stirring throughout the cooking time.

Risotto can be served plain but more often other ingredients are included, such as the mushrooms we will use here or tomatoes, cheese, chicken, chicken livers, meat or seafood such as prawns (shrimp).

This tasty recipe makes a main meal for 3 (with normal appetites) or 2 hungry people!

Mushroom Risotto

Melt the butter in a large, heavy saucepan and then add the onions, garlic and bacon. Fry gently until the onion is soft and just changing colour.

Add the mushrooms to the pan along with the parsley, and cook over a low heat for a few minutes. (Now you can take the garlic out, it was only for flavour and we don't want someone to bite into a whole clove!)

Add the rice to the pan, and continue frying for another 5 minutes, stirring constantly.

Add about half of the chicken stock and cook gently until it is all absorbed. Add the remaining stock and cook gently, stirring occasionally until all the liquid is absorbed which will take around 20-30 minutes.

Season with salt and pepper and stir in the Parmesan cheese. Heat through for a few minutes on a low heat and serve with more cheese sprinkled on top.