There are 2 things which every risotto needs a lot of attention and a good stock, once you have mastered the basic recipe you can let your imagination run wild and add
whatever ingredients you fancy.
I like to mix things up, so instead of using the traditional risotto rice I have used bulgur wheat which has a subtle nutty flavour and works so well in this recipe.
I often make this for lunch and have it cold with a salad, however its best hot. Dave likes this with big fat sausages and crusty bread.
Dave has given this dish a 3 Num-Nums rating – For a mid week meal this is a good
- 2 tsbp olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery, stick finely diced
- 1 garlic clove, minced
- 2 rashers of smoky bacon, diced
- 150g bulgur wheat
- 50g grated Parmesan
- 100ml white wine
- 1 litre vegetable stock
- Salt & pepper for taste
- Handful of fresh parsley, chopped
- In a pan heat the oil and gently fry the onion,celery,carrot and garlic for 10 minutes or until soft, add the bacon and continue to cook for a further 5 minutes.
- Add the rice and stir fry for a few minutes then add the wine and let it absorb into the rice.
- Add a little of the stock and keep stirring as to avoid any sticking to the pan, keep adding stock until its all used up.
- Gently cook until the bulgur wheat has softened.
- Stir in the parmesan and chopped parsley, serve with crusty bread.