Triple P Risotto

Triple P Risotto

Technically, it should be renamed the Quadruple P Risotto.

A simple and quick filling Autumnal dish that I throw together when there isn’t much in the fridge. There’s an option to make it vegetarian and vegan too and the additional P in this is optional!

Ingredients - serves 6
400g risotto rice
50g salted butter
2 Onion, finely chopped
3 cloves Garlic, crushed
1.2 L chicken stock (vegetable stock for non-meat options)
4 rashers bacon, chopped (I use scissors for this)
30g frozen peas
150g finely sliced porcini (usual mushrooms are just as good!)
150ml Champagne/Prosecco/White Wine
  1. Heat a large saucepan to medium and melt the butter. Add the onion and garlic and let soften for 5 minutes.
  2. Throw in the bacon and give it a good stir, making sure the butter coats every piece. Cook for another 1 minute.
  3. Add your rice and stir constantly for about a minute or until every grain has been mixed with the bacon and butter juices. Glug in a splash of your bubbly, stir and cook for a further 1 minute.
  4. Add your stock a ladle at a time, stirring throughout. When your risotto starts to appear creamy and soft, add in the rest of the Champagne.
  5. On the last ladle, chuck in your peas and mushrooms. Give it a good stir and grate some Parmesan on the side if you have any lying around. Serve on it’s own or with warm garlic bread.

Et voila, the Pea, Pork & Porcini Rissoto, delicious!

p.s – The additional P stands for Pissed.
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