1/4 cup finely grated parmesan, plus extra to serve
40 gram butter, chopped
lemon wedges, to serve
Bacon and mushroom risotto
Pour stock into a medium saucepan and bring to a slow simmer on medium. Reduce heat to low and keep warm.
In a large heavy-based saucepan, heat oil on medium. Saute mushrooms, bacon, leek and garlic for 3-4 minutes until leek is tender. Add rice, stirring, for 1 miute to coat in oil.
Pour in wine and cook, stirring, for 1 minute until absorbed. Add hot stock, 1 cup at a time, stirring between each addition, until liquid is almost absorbed (15-20 mins). Rice should be creamy with a slight bite.
Remove from heat. Mix parsley, parmesan and butter through gently. Season to taste. Set aside, covered, for 2 minutes. Sprinkle with extra parmesan and accompany with lemon wedges.