Mushroom and Bacon Risotto

This is a fantastically pungent risotto made in the old style. For a bit of extra flavour, drizzle over a few drops of Truffle Oil and allow the mushrooms to cool and absorb all those flavours. The finishing touch of the grated parmesan gives the dish a creamy texture.

Ingredients
3 rashers streaky bacon, diced
2 tablespoons olive oil
1 tablespoon butter + 2 tablespoons
1 onion, sliced finely
2 cloves garlic minced
400 grams brown mushrooms sliced finely
200 grams assorted other mushrooms if you can get them - chanterelles, oysters and so on, sliced finely
or 200 grams white button mushrooms sliced finely
1 litre ckicken stock, warmed
1 tablespoon oil
1 tablespoon butter
1 diced shallot
1 cup Arborio Rice
100 mls dry white wine
2 tablespoons chopped chives
4 tablespoons grated Parmesan cheese


Fry the bacon until the fat is rendered and the baon is crispy. Remove the bacon with a slotted spoon but retain the fat. Add the butter and oil then sweat the garlic and the onion over a medium heat until translucent. Add the mushrooms and increase the heat, allowing th emushrooms to cook and to reduce down. Remove from the heat and allow to cool, keeping the liquid. If you wish, drizzle with a little Truffle Oil at this point and stir through. Can be made ahead and refrigerated.

Make sure the chicken stock is brought to a low simmer. Make sure that the mushroom mix is reheated.

Heat butter and add shallot, stiring for about 1 minute. Add rice and stir to coat completely. Stir for about 2 minutes. When rice is a pale golden colour, add the wine and continue to stir. When absorbed, add 1/4 cup of hot stock and continue to stir until liquid is absorbed. Continue until rice has an al dente finish. Between 15 and 20 minutes.

Remove from the heat and stir through the mushroom mix, the chives and the parmesan.

Can be served as a side or a main course.