I bet you didn’t expect to have time to make a risotto during your busy work day. It turns out that risotto doesn’t have to be labour-intensive – after a quick fry and a stir, it’s into the oven for 20 minutes, allowing you to get back to work. Even better, it’s just as creamy and indulgent as if you’d done all that dedicated stirring. You’ll love this as a treat at the end of a long work day, especially the smell of bacon and mushrooms wafting into your office.
Made in 50 minutes (with 2 x 20 minute breaks)
- Serves 1
- 1 of your 5 a day
- Gluten free
- 10g dried porcini mushrooms
- 10g butter
- 75g bacon lardons
- ½ onion, finely diced
- 100g risotto rice
- 2 tsp cider vinegar
- 10g parmesan, grated
- 4 sprigs of parsley, chopped
1. Put the mushrooms in a bowl, cover with boiling water and leave for 20 minutes.
– 20 minute break –
2. Drain the mushrooms, reserving the water.
3. Heat the butter in an oven-proof saucepan, add the bacon for 2-3 minutes before adding the onion and continue to cook for another 2-3 minutes, or until the bacon is browned and the onion is soft.
4. Add the mushrooms and risotto rice into the saucepan, mixing with the bacon and onion.
5. Pour the reserved mushroom water into the measuring jug and make the volume up to 250ml by adding water or removing liquid. Add the liquid into the risotto, with the cider vinegar, and stir. Bring to the boil and season to taste.
6. Cover and bake in the oven at 180°C/160°C fan/gas mark 4, for 20 minutes or until the rice is just cooked and all the liquid has been absorbed.
– 20 minute break –
7. Stir in the grated parmesan and parsley and serve.
If you find yourself with leftover risotto, why not make risotto al salto – a tasty dish from Milan, normally made with saffron risotto (but it works just as well with this recipe). Simply melt a bit of butter in a pan, add the leftover risotto and flatten with the back of a spoon, and fry for 5 minutes until crunchy and golden brown.