About This Recipe
1 onion, chopped
2 cloves of garlic, crushed
½ packet of smoked streaky bacon, roughly chopped
1 cup of arborio rice
1 cup of white wine
2 cups of chicken stock*
1 packet of small portobello (or other brown) mushrooms, halved or sliced, depending on size
120g ‘log’ of goat cheese (e.g. Soignon Fromage De Chevre), cut into 2cm slices
A handful of basil leaves, torn if large
- Gently fry the onion, garlic and bacon in some olive oil for 5 minutes, until the onion starts to soften.
- Stir in the rice and turn up the heat so that the rice starts to take on the oil and become translucent. Now, add the wine and simmer until nearly all of it has been absorbed. Add one cup of hot stock and adjust the heat so that the mixture just simmers.
- Stir regularly to make sure the rice doesn’t stick. When most of the stock has been absorbed, add the mushrooms and a second cup of stock. Keep stirring from time to time until the mixture looks creamy and soft.
- Test the rice to see if it is done. It should be soft, but with a slight bite. If necessary, add a little boiling water and continue to cook until the right consistency is achieved.
- Now, remove the pan from the heat and stir in the goat’s cheese. Season with salt and fresh ground pepper to taste, then gently fold in the basil leaves.
- Serve immediately.
*Make sure your stock is gluten-free, if you are using this as a gluten-free recipe.