Seeing as I gave you that recipe for homemade crème fraîche, I thought some ideas on how to use it wouldn’t go amiss. Here is the first in my new Fast Food category – my Mushroom and Smoked Bacon Risotto. This is how I cook for me and Hungry Hubby when the first order of service is getting food into our tummies. Recipes which approach greater than three major ingredients are a no-go when we’re hungry and tired so this simple risotto with only two major flavours fits the bill perfectly.
For me, the perfect risotto is taken off the heat when the rice grains are just translucent and tender but there appears to be a little too much liquid. Let stand for 2 minutes and the slight excess of liquid is sucked up by the hungry rice and you can eat your risotto with a fork, not a spoon. The salty smokiness of the bacon plays off the earthy mushrooms with a little cream or parmesan to tie the two together, what more do you need?
Let me know what you think of the recipe and how these short posts are going down for you x
- 2 portobello mushrooms peeled and chopped
- 2 slices smoked back bacon sliced into thin pieces
- 1 tsp olive oil
- 1 clove of garlic crushed
- 2 cupped handfuls of risotto rice
- 30-40 ml Marsala or white wine
- 1 stock cube the Kallo organic mushroom one for preference, or trickle in some truffle oil to finish as you serve for more mushroom flavour
- 1 tbsp crème fraîche optional
- 1 tbsp fresh parsley chopped
- Parmesan to serve
Boil a kettle then dissolve the stock cube in 1.8-2 litres of boiling water in a big saucepan on medium heat to keep it warm.
Heat a saute pan and add the oil. Drop in the bacon and as it starts to colour and the fat render, add the mushrooms, cooking until they give up their liquid.
Stir in the garlic and the rice – I pour it into my cupped hand directly over the pan – it usually works out just right for the two of us and I’m not getting the scales out to measure a mid-week dinner!
When slick with oil, stir in the Marsala, allowing it to be sucked up by the rice before you add the stock, a ladleful at a time. You may need to turn the heat down at this point.
Continue adding stock little by little, waiting for it to be absorbed before adding the next and once the rice just turns from chalky to translucent, stir in the crème fraîche if using (I recommend you do) along with the parmesan and remove from the heat. Give it a good stir and allow to stand for 2 minutes in the pan before serving by which time the stock will have been sucked up by the rice and you’ll have the perfect textured risotto. Serve straight away.