Ingredients

Method

Boil the Kettle

Over a medium heat, place a large non stick pan with a drizzle of vegetable oil, when hot, place the bacon lardons in the pan and cook for 6-7 minutes until crispy, remove from the pan and set aside. Reserve the pan and oil for later.

Peel and finely chop the onion and garlic and roughly chop the chestnut mushrooms. Finely chop the parsley and stalks and set aside for the garnish.

Place the reserved pan back on a medium heat, add the onions, garlic and mushrooms and cook for 4-5 minutes or until softened.

Meanwhile dissolve the stock cubes in 700ml of boiled water.

Once the vegetables have softened add the arborio rice and Chinese rice wine and cook for a minute or until tie rice wine has evaporated.

Add the vegetable stock to the pan a laddle at a time, stirring continuously for 25-30 minutes until all of the stock is absorbed and the rice is cooked.

Stir half of the cheese through the risotto and reserve half for the garnish. Season with some freshly ground black pepper.

Garnish with the crispy bacon lardons, reserved grated cheese and the finely chopped parsley.