Bacon & Mushroom Risotto

Part of my New Year's resolution was to learn how to cook. And although it took me more than half the year before I did it, better late than never! When I was in Sydney, my friend forced asked me to help her out in the kitchen and one of the dishes she taught me how to make was risotto. So when I got back to Manila, this was the first thing I ever attempted to make. I could have just made spaghetti, but I guess I'm an overachiever haha!

Ingredients (serves 4):
2 tbls olive oil
30g butter
1 tspn minced garlic
1 large onion, chopped
4 rashers rindless bacon, sliced
2 cups arborio rice - I read online that you can buy this in Rustan's, Santi's, Landmark or S&R
4 cups chicken stock, simmered
1/4 cup white wine
2 cups button mushroom, sliced
1/3 cup grated parmesan cheese
chopped parsley
ground black pepper

Heat olive oil and butter in saucepan. Add garlic, onion and bacon and cook for 3 minutes.

Stir in arborio rice and cook over a medium heat for 5 minutes or until rice slightly colours, stirring frequently. Add wine and simmer to absorb the liquid, stirring constantly (although I didn't use wine anymore).

Begin adding stock, a cup at a time, allowing each addition to be absorbed and stirring well between each addition. After the first cup of stock, add mushrooms. Adjust consistency with extra water or stock if necessary. When all stock has been absorbed, remove pan from heat. Stir in cheese, parsley and pepper.

And there you have it! We paired the risotto with steak for a yummy weekend lunch. My risotto was a little dry though, so I still need more practice hehe. ;p

The verdict? Hubby was very happy and satisfied! Approved! =)