Wild Mushroom and Back Bacon Risotto

Delicious creamy risotto with the earthy flavours of wild mushrooms and sage, and sweet ‘n’ salty back bacon.

Only dried mushrooms are used but they have huge flavour; they’re first reconstituted in the stock that’s used to cook the rice, infusing it with their flavour, then added to the sautéed onions, garlic and julienned back bacon. A handful of green peas added at the end prevent this dish from being 50 shades of beige but don’t add much otherwise. The finishing touch is grated Asiago cheese.

Very rich and satisifying. The recipe appears in the appetizer section of the book but it served 3 as a main course.