This is the way to enjoy risotto without being chained to the stove stirring it! The trick is to make sure the pot is very securely covered so that the liquid doesn’t escape. The flavours can be varied according to what you have in the fridge.
– Julie Goodwin
- 4 rashers bacon, rind removed, cut into strips
- 135g (half a jar) semi-dried tomatoes, roughly chopped
- 200g button mushrooms, sliced
- 1 clove garlic, crushed
- 1 brown onion, diced
- 2 cups Arborio rice
- 1 tablespoon olive oil (or oil from the sundried tomato jar)
- 4 cups chicken stock
- 1 cup white wine (or another cup of stock)
- ½ cup parmesan, finely grated
- Salt and pepper
- ½ cup fresh basil leaves
- Preheat oven to 180C (160C fan forced)
- Place the bacon in a large enamel casserole (or other oven-proof and stovetop-proof pot) over medium high heat. Stir for 2 minutes until starting to brown and the fat has rendered out. Add the tomatoes, mushrooms, onions and garlic, and cook for 5-6 minutes or until the mushrooms are browned and the onions soft. The mushrooms will absorb the bacon fat, which is why a tablespoon of oil is added with the rice at this stage. Add the rice and oil, and toss to ensure that it is all well mixed and coated. Add the wine.
- Heat the chicken stock in the microwave or in a small saucepan on the stove top. Pour into the pot and stir. Put the lid on the pot or cover tightly with foil and place in the oven for 40 minutes or until the liquid is absorbed, and the rice is cooked through. Remove from the oven, stir through the parmesan and add freshly ground black pepper and salt to taste. Stir through the basil and serve immediately.