Risotto with mushrooms and bacon for 10 people
750 gr. of dry smoked bits of bacon
2 large onions
2 cloves of garlic
2 packs of common mushrooms
1 box of cave-cultivated common mushrooms
180 gr. of butter
5 dinner spoons of olive oil
950 gr. of risotto rice
170 ml. dry white wine
3 l. of chicken bouillon (tablets for instance)
200 gr. grated parmesan cheese
half a bunch of chopped up basil
preparation:
1. cut up the onion and garlic and halve the mushrooms
2. bake the bacon in a dry pan and add the onion and garlic at the very last. keep them separate for now
3. bake the mushrooms in half of the olive oil. keep this separate too.
4. bake the rice to a glassy crisp in the other half of the olive oil.
5. pour the wine over the rice and bring the whole to a boil.
6. when the wine is almost fully absorbed, add half of the bouillon
7. keep the whole boiling for a while.
8. add the rest of the bouillon and keep it the whole to a boil until the bouillon is fully absorbed
9. add the baked bits of bacon, mushrooms, onion and the garlic
10. flavour with salt and pepper and add the butter and parmesan cheese
11. serve directly and mash in the chopped up basil
12. this risotto is a fairly powerful dish and goes great with a mild salad and some bread
Other recipes:
Groninger Mustard soup * Spicy bean soup * Endive stew * Oven dish
