Risotto al Chianti

This was a favourite when I was still working in a large, central Edinburgh, Italian restaurant.

Cooking time 25 mins Serves 4

Ingredients
1.2 lt. Vegetable or chicken stock
50 g. Butter
50 ml. Extra virgin olive oil
1 Large onion finely chopped
1 Clove garlic crushed
250-300 g. Smoked bacon or Pancetta cut into lardons
250 g. Sliced mushrooms of choice
400 g. Arborio rice
2 glasses of Chianti ( good quality)
Salt & black pepper
To finish
100 g. Grated Parmesan
50 g. Butter
Shavings of Parmesan


Cooking Instructions
Heat the stock and keep to the side.
In a separate pot melt the butter and olive oil adding the onions and garlic.
Cook on a low heat till onions are soft and sweet without colouring, about 10-15 minutes.
Add the bacon and stir fry to separate. Once cooked to your liking add the sliced mushrooms and sauté for a couple of minutes.
Turn heat up and add the rice stirring till well coated.
Now add the wine while stirring to allow the alcohol to cook off and absorb into the rice.
Start to add the stock, one ladle at a time, and turn the heat down to a simmer.
Once the stock is absorbed add another ladle and repeat till the rice is cooked and al dente. This will take 15-20 minutes. Check the seasoning. Remove from heat and stir in the Parmesan and butter to finish.
Allow to sit for a few moments then serve topped with Parmesan shavings.
Enjoy