Mushroom risotto with bacon

Method

1. Heat 1 tbsp olive oil in a frying pan over a low heat and cook the shallots and garlic for 5 minutes until soft. Remove from the pan and set aside.
2. Add the remaining oil to the pan, add the mushrooms and bacon, then fry over a high heat for 5 minutes, stirring occasionally, until golden. Add the three-grain rice to the pan with the cooked shallot and garlic mixture. Stir well.
3. Add the stock a ladleful at a time, and cook the risotto over a medium heat for about 20 minutes, stirring continuously and allowing each ladleful to be absorbed before adding the next.
4. Finish with chopped parsley and ground black pepper.