Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting. Chef André to the rescue! He's simplified the process and created this recipe that lets you just put your risotto in the oven and forget about it until it's time to eat. All the creamy, luxurious texture with none of the elbow work!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Closed Cup Mushrooms
Flat Leaf Parsley
Streaky Bacon Rasher
Chicken Stock Powder
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Preheat your oven to 200°C, fill and boil your kettle. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Quarter the chestnut mushrooms. Roughly chop the parsley (stalks and all). Half the lemon. Slice the bacon rashers into pieces roughly 1cm wide (or chop with scissors).IMPORTANT: Wash your hands after handling raw meat.
Pour the boiling water (see ingredients for amount) into a jug and stir in the chicken stock powder. Stir to dissolve and leave to the side.
Put a large, ovenproof saucepan on medium-high heat and add a glug of oil. Add the onion and bacon. Cook until the onion is soft and the bacon nicely browned, 5-7 mins, stirring occasionally. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven.
Add the mushrooms. Cook until browned, another 3-5 mins. Add the garlic and cook until fragrant, 1 minute. Stir in the arborio rice then add the cider vinegar, allowing it to evaporate completely before adding the stock. Stir and bring to the boil, then reduce the heat to low. Cover the pan with a lid (or seal it with foil). Pop on the middle shelf of your oven and bake until the rice is tender, 20-25 mins.
When the risotto is ready, remove from your oven and leave it to cool for 5 mins. Meanwhile, make the salad. In a large bowl, mix a squeeze of lemon juice with the honey and olive oil (see ingredients for amount). Season with salt and pepper. Add the baby leaf mix and toss to dress.
Take the lid off the risotto and stir in a knob of butter (if you have any) and three-quarters of the hard Italian cheese. Add a little lemon juice and stir in the parsley. Taste to make sure you are happy with the seasoning - add more salt, pepper or more lemon if necessary. Serve the risotto in bowls with some salad on top and a final sprinkling of cheese. Enjoy!