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.
Closed Cup Mushrooms
Chicken Stock Powder(ContainsCelery)
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). Thinly slice the mushrooms. Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Zest and halve the lemon.
Put a large, ovenproof saucepan on medium-high heat and add a glug of oil. Add the mushrooms and season with salt and pepper. Cook until browned, 5-6 mins, then remove to a bowl and pop your pan back on medium high heat. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer the risotto to an ovenproof dish before the risotto goes in the oven.
Once the mushrooms are out of the pan, pop the pan back on a medium high heat. Add the onion and bacon lardons to the pan and cook until the onion is soft and the bacon lardons are nicely browned, 5-7 mins, stirring occasionally. IMPORTANT: Cook the bacon lardons throughout.
Stir in the mushrooms and garlic, cook until fragrant, 1 minute. Stir in the arborio rice then add the cider vinegar, allowing it to evaporate completely before adding the water (see ingredients for amount) and the chicken stock powder. 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 sugar (see ingredients for amount) and olive oil (see ingredients for amount). Season with salt and pepper. Add the rocket 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 pinch of lemon zest, a little lemon juice and the tarragon. Taste to make sure you are happy with the seasoning - add more salt, pepper or more lemon zest and juice if necessary. Serve the risotto in bowls with some salad on top and a final sprinkling of cheese. Enjoy!