Serves 4
Ingredients:
6 Tbs extra virgin olive oil
2 onions, finely chopped
4 bacon slices, fat & rind removed and diced
2 cups arborio rice
400g button mushrooms ( we used 200g shiitake, 200g swiss brown and 100g button mushrooms)
4 cloves of garlic, finely chopped
1/2 cup of roughly chopped walnuts
4 cups chicken stock
1 cup white wine
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 Tbs finely chopped fresh flat-leaf parsley
2/3 cup grated parmesan cheese
Heat 4 tbs of olive oil in a large saucepan over medium heat and cook the onions, stirring occasionally, until softened, about 3 minutes. Add the bacon and cook, stirring regularly for 2 minutes. Add the rice, mushrooms, garlic, walnuts and cook, stirring to coat the rice with oil, for 1 minute. Add the stock, wine, salt and pepper, bring to the boil, cover with the lid and reduce the heat to low. Simmer for 20 minutes without lifting the lid. Stir the parsley, cheese and reserved olive oil through the rice and serve.