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Serve Justine Schofield’s delicious risotto recipe as a tasty main or as a hearty side dish.
Heat stock in a pot on a gently simmer; add the liquid from the drained porcini mushrooms.
In a large pan, on high heat add olive oil and then mushrooms, herbs and lemon juice and zest. Sauté until well coloured. Remove from the pan and keep in a warm area.
For the risotto::
In another large pan, heat oil and gently sweat onion, bacon and garlic. Add the rice and coat well with the onion mixture, cooking for about 2 minutes. At this stage add the white wine and reduce until all absorbed, agitating the pan occasionally so if does stick. Now ladle by ladle add the stock. Turn the heat down to a simmer. Allow the rise to absorb the stock before you ladle in the next bit. This should take at least 25 minutes. Season well. The rice should be soft but have a slight bite to eat. Now add the butter, parmesan and the mushrooms. Fold in gently and serve immediately.
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