Mushroom and Bacon Risotto
2 -3 tablespoons butter
1 large onions, chopped
2 -4 slices bacon, streaky, chopped
6 -10 small mushrooms, chopped in half
9 oz. risotto rice
2 -3 tablespoons frozen peas
9 oz. boiling water
18 oz. hot stock, chicken or turkey
4 oz. of any leftover cheese ( I used a mix of mild and strong cheddar)
Prep Day: Melt butter in a large pan. When hot add onion, then bacon, then mushrooms. Fry for 5 minutes or until onions are turning clear. Now add rice, simmering for 5 minutes, again until translucent, stirring most of the time. Add peas. Now start to add the stock to the pan a little (3 or 4 tablespoons at a time). When you run out of stock, then use boiled water. Now turn heat as low as you can go. Cook for 20 to 30 minutes or until the liquid has all gone.
When cooked, add cheese as much or as little as you like (I don’t grate it–just chop it in bits) stir in the pan and turn off heat. Leave with lid on a minute or two, just so the cheese goes all gooey.
You can serve right away or cool to be frozen. Package for freezing. Then freeze.
Serve Day: Thaw. Then heat gently in a pot and add some broth to loosen. Stir in a touch of cream before serving if you would like.
