Bacon,Leek & Mushroom Risotto

Here's the Risotto recipe that you wanted Grace......enjoy the making & the eating........


Ingredients

• 1 onion & 2 cloves of garlic
• 1 leek
• 5 smoked rashers
• large punnet of mushrooms
• 150g Risotto rice (can be called aborio rice)
• chicken stock cube
• 60g Parmesan cheese (optional)
• Half teaspoon of chili powder
• Half teaspoon of smoked paprika
• Olive oil, salt & pepper

Method

1. Peel and cut the onion into small dice and crush the garlic.
2. Heat 50mls olive oil in a saucepan and add the onion, garlic, rice and plenty of salt & pepper, lower the heat and saute until the onions are soft. Stir well and add more oil if it's too dry.
3. Wash and trim the leek, cut into small dice and add to the saucepan, stir well.
4. Cut the bacon into bite size pieces and add to the saucepan, stir well.
5. cut the mushrooms into quarters and add to the pot, add the chili and paprika powders.
6. Add 200mls of water to the saucepan, it speeds up the process if you use boiling water. Stir well until the water is absorbed.
7. Add another 200mls of water and crumble the stock cube into the saucepan. Stir well and again the water will absorb into the rice. You may need to higher and lower the heat as need be.
8. Add another 200/300mls of water and stir well as before.
9. Taste the rice and if it's soft enough and the mixture is nice and moist then it's done. If the rice is done but it's very dry then add a little water (50mls) and heat. If the rice is not done and the mixture is dry then add 200mls of water and stir until the rice is cooked.
10. Grate the Parmesan cheese and add to the mixture (you can leave out the cheese if you like), stir well and Serve, you can garnish with more grated parmesan and chopped parsley.