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How to make Risotto boscaiola with mushroom and bacon

Yield = 2
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped
  • 2 rindless bacon rashers, cut into strips
  • 6 mushrooms, sliced
  • 250g pouch SunRice Arborio Rice in 90 Seconds
  • 1 cup (250ml) hot Massel chicken style liquid stock, plus extra if required
  • 1/4 cup grated parmesan, plus extra shaved to serve
  • 1 tablespoon light sour cream (optional)
  • Chopped flat-leaf parsley, to garnish

Method

  • Step 1 Place the olive oil in a saucepan or deep frypan over medium heat.
  • Step 2 Add the chopped onion, bacon strips and sliced mushrooms and cook, stirring, for 4 minutes or until the onion has softened.
  • Step 3 Add the pouch of SunRice Arborio Rice in 90 Seconds and cook for a further 2 minutes, stirring until the rice is well-coated and glossy. Add 1/2 cup (125ml) of the hot chicken stock and stir until absorbed.
  • Step 4 Add remaining stock and stir until absorbed and the rice is just tender (if the rice is not tender enough, add a little more stock and stir until absorbed). Stir in the grated parmesan and the light sour cream. Serve in bowls and sprinkle with parsley and extra shaved parmesan.