Mushrooms
Bacon
Cream
Chicken stock
Risotto rice
- Boil equal parts chicken stock and water up
- In a separate pan, heat up oil and cook bacon and mushrooms. Remove from heat and put aside.
- In the same pan, heat some butter and toast risotto
- spoon in stock, one ladle at a time, stirring continuously until rice is cooked
- add bacon and mushrooms back in
- top with cream
