Thursday, 31 March 2011

Bacon, Mushroom & Chive Risotto

This is a great meal to cook in bulk as it lasts in the fridge for 3 - 4 days. So even if you’re only cooking for 1, you can keep some refrigerated for future meals.

You will need;
  • 1 x Large frying pan
  • 1 x Small frying pan
  • 1 x Chopping Board
  • 1 x Knife
  • 1 x Measuring Jug (ml)
  • 1 x Wooden Spoon
(Serves 4, adjust accordingly)

Cheap substitutes for ingredients have been provided where possible. Also, if you want to save some money, try the recipe with no bacon. It still tastes great as a mushroom risotto.
  • Risotto Rice / 500g
  • White Onion / 1
  • Butter / 50g
  • Chicken Stock / 900ml (cheaper to buy stock cubes)
  • Chestnut Mushrooms / 200g (or if you are short for cash just buy the cheapest mushrooms you can find - it will still taste good)
  • Smoked Bacon / 300g (about 10 rashers, 1 packet)
  • Fresh Chives / 20g (small handful)

1. Firstly, begin to cook your risotto rice;
  • Begin by melting the butter in your large frying pan, then add the diced onion to the butter and begin to fry.
  • Fry the onions in the butter for 2 minutes, then add all the risotto to the pan and stir.
  • Then slowly add your chicken stock (about 50ml at a time), stirring regularly to allow the rice to absorb the moisture.

2. Next, cook your bacon and add the mushrooms;
  • Immediately after starting your rice, chop your bacon into small chunks, and then add to a sizzling hot pan with a knob of butter.
  • Stir this regularly for 20 minutes, by this time the bacon will be beginning to crisp.
  • Once your rice and onion have been on the heat for 10 minutes, add the chopped mushrooms and continue to cook for a further 15 minutes, stirring regularly.

3. Finally, mix in the bacon and chives:
  • After the bacon and the rice have been cooking for 20-25 minutes, mix them in together in the large pan.
  • Add a pinch of salt & pepper (go easy on the salt as the bacon will be salty)
  • Lastly, chop the chives and mix them in. (you will know when the risotto is cooked when the rice grains begins to go translucent at both sides - make sure you take it off the heat whilst there is still some white in the middle of the grain)

To Serve;
  • Place a portion of the risotto in the centre of a bowl.
  • Then shake the bowl to spread the risotto over the surface of the bowl, avoiding getting the sides dirty.
  • If you’re really looking to impress cross a few spare chives on the top and enjoy.

Recipe in pictures;

Hope you all enjoy the recipe, and would love to hear feedback, see you next time - eat well,

Seb Holmes.
Videographer, Jack Lewis


  1. looks damn good sebby!! gonna give it a whirl in the next few days! i'll let you know how badly i mess it up!!!! x

  2. This is a great blog - a really good idea! Could you also post some vegetarian dishes, please??

  3. Great blog mate, keep at it. Sorting me right out!