Mushroom Risotto With Crispy Bacon And Sage Recipe
Top Riso Gallo 'My Risotto Perfetto Mushroom' with bacon and sage for an easy upgrade – they both complement the umami-rich mushroomrisotto base, bringing out its smoky and earthy flavours.
Ingredients
- 4 rashers of smoked streaky bacon
- 1 My Risotto Perfetto Mushroom 175g
- 1 knob of unsalted butter
- vegetable oil, for frying
- 6 sage leaves
Method · 35 min
- Preheat the oven to 190°C
- Line 1 baking tray with baking paper and lay on the bacon rashers. Cover with a second sheet of baking paper, place a second tray on top to weigh the bacon down and bake for 30 minutes until crisp
- Remove the bacon to kitchen paper to cool, then chop it into a range of sizes
- Make the mushroom risotto according to the packet instructions, stirring through the butter at the end of cooking
- Meanwhile, in a small frying pan, heat enough vegetable oil to cover the base of the pan in a thin layer over a high heat. Shallow fry the sage leaves for about 5 seconds each side, then remove to drain on paper towel
- Stir the smaller bacon shards into the risotto then plate up. Top with the remaining large pieces of crispy bacon, the crispy sage leaves, a drizzle of olive oil and some black pepper
