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Easy Mushroom Red Wine Risotto |
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No need to use Arborio Rice, a combination of Jasmine and Basmati is Great!
SERVES 4
500gm Bacon, finely chopped
2 tablespoons Olive Oil (or use equal amounts of oil and butter)
8 medium Tomatoes, skinned and sliced
Salt and pepper
1 large Onion, finely chopped
1 cup Chicken Stock or Vegetable Stock
1/2 cup Sweet Semillon Vinegar
1 1/2 cups White Rice
1 cup 2006 Cabernet Shiraz Merlot Red Wine
500gm Mushrooms, sliced
1 cup Peas or peeled cooked Broad Bean
Parmesan Cheese, freshly grated, to serve (optional)
1. Remove Bacon Rinds, and chop Rashers finely.
2. Heat half the oil in large frying pan, and lightly sautee Bacon.
3. Remove from pan and set aside.
4. Add remaining Olive Oil and sautee Onion 2 to 3 minutes.
5. Add Rice and cook over moderate heat stirring constantly, approximately 5 minutes Add sliced Mushrooms and sautee until soft, stirring from time to time.
6. Add Tomatoes and Peas (or Broad Beans) to the skillet with the Stock, red Wine and sauteed Bacon, and season with Salt and Pepper.
7. Cover and cook, stirring occasionally, over low heat for 30 minutes or until rice is tender.
8. Sprinkle with Parmesan Cheese to serve, if desired.
Serve with a nice glass of 2006 Cabernet Shiraz Merlot or Montepulciano.
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