Bacon and Mushroom Risotto 

Serves 4 to 6

Ingredients:
1/2 lb. Gammon bacon- chopped
3 Tbsp. olive oil
1/4 lb. fresh mushrooms - sliced
1 Tbsp. butter
2 Cups Carnaroli or Arborio rice
1/4 cup white wine
8 cups of chicken stock - warmed
1 1/2 cups grated Parmesan or Romano cheese
White pepper to taste

Method:
Place a large covered saute pan on med. heat. Add 2 tbsp. of the olive oil and chopped bacon and cook for 2-3 minutes. Add the mushrooms, stir well and continue to saute for 3-4 minutes. Remove the bacon and mushrooms from the pan and set aside. Place the remaining tbsp. of olive oil along with the butter in the pan.Stir in the rice until it is well coated in the oil and butter. Cook and stir for approx. 2 minutes until the rice is lightly toasted. Add the white wine to the pan and stir well until the wine evaporates. Start adding the chicken stock slowly, one ladle full at a time, as it absorbs into the rice. Stir well. After stirring in about 4 cups of stock, lower the heat and cover the pan for a few minutes at a time. Stir every few minutes and add more stock as it is absorbed. Keep covered in between adding the stock. It will take approx. 20 minutes to add all of the stock and cook the rice to al dente texture. When the rice is done, turn off the heat, stir in the bacon and mushrooms and grated cheese. Season with white pepper to taste and serve.

Another original mouth-watering recipe From Kosta the Fishmonger ... for you to savour!

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.