Mushroom and Bacon Risotto

Risotto is a high maintenance dish to cook. It's one of those dishes that a lot of people want to enjoy but do not have the time to make properly because it involves constant stirring and monitoring. I personally enjoy this part of the traditional method as I find it relaxing but it's only relaxing when you have the time.

This recipe from Sally Wise is the first risotto recipe for the slow cooker that I have found actually works. I think it's because long grain rice is used. In the pan, aborio rice is normally used but this goes too gluggy in the slow cooker. The flavours are particularly good and you could probably add more lemon juice than the recipe says. You also may need to add some extra stock at the end. Ensure you add the cream and parmesan cheese at the end of the cooking process. I have only used the high setting for 2 hours and it works well.

The quantities shown here serve four people.

1 onion, finely diced
250g mushrooms, sliced
2 cloves garlic, crushed
200g lean bacon, rind removed, diced
1 cup long grain rice
Juice of 1/2 a large lemon
2 1/2 cups chicken or vegetable stock (or 2 1/2 cups water with 1 teaspoon stock poweder
3 teaspoons chopped thyme
1/2 cup chopped semi dried tomatoes
1/2 teaspoon salt
1/2 cup pouring cream or thickened cream
1/2 cup grated or shaved parmesan cheese
45g butter diced
1-2 tablespoons chopped parsley to serve

Place the onion, mushrooms, garlic, bacon, rice, lemon juice stock, thyme, tomatoes and salt in the slow cooker and stir ingredients to combine.
Place the lid on the cooker and cook for 2 hours on high or 4 hours on low.
Once it has finished cooking, stir in the cream, parmesan and butter.
Add salt and pepper and parsley to serve.

http://www.sallywise.com.au/