Creamy Mushroom Risotto with Bacon

Ingredients

  • 200g Risotto Rice
  • 150g Mushrooms
  • 1 × Pear
  • 10g Chives
  • 40g Parmesan
  • 1 × Bacon
  • 20g Walnuts
  • 1 × Garlic Clove

Method

  1. Add vegetable stock and 650ml water into a small saucepan and heat.

  2. Cut the mushrooms into slices. Quarter the pear, remove the core and halve the pieces again. Cut the chives into small rolls. Peel and finely chop the onion and garlic.

  3. Fry the bacon over medium heat for approx. 5 minutes until crispy, turning occasionally, then briefly remove and set aside on some kitchen roll.

  4. In a large saucepan heat 1 tbsp oil, sauté the chopped onion and garlic in it for approx. 1 min. Add the risotto rice and sauté for approx. 1 min. Deglaze with a little broth and cook the risotto for approx. 20 minutes, stirring occasionally, gradually adding the broth.

  5. In the same pan the bacon was fried in, fry the mushroom slices for 3 - 4 minutes without adding any additional fat, season with salt and pepper and then add to the risotto.

  6. Wipe the pan with kitchen paper, then add the pear wedges and walnuts and fry for approx. 3 minutes. Sprinkle 1 tbsp sugar over the top, let it caramelize for 2-3 minutes.

  7. Stir grated parmesan, a knob of butter, and half the chives into the finished risotto, distribute it on plates. Spread the caramelized pear wedges, walnuts and crispy bacon slices on top, sprinkle with chives and enjoy.