Wild Mushroom Risotto with Smoked Bacon and Thyme

So this is the first recipe I decided to test out on my new Sage Risotto Plus and the first of my 30 recipes that I will be posting up with this gadget!

I have decided to set myself a little (well kind of little) cooking challenge. Twice weekly I am going to get kitchen creative and devise some recipes (with a bit of outside inspiration) that can be done quickly and easily all in the pot of my multi cooker.....I'm using the word 'multi' as it has a fair few tricks up it sleeve...all will be revealed!!!

As mentioned in my last post I am by no means a pro I just love food, being creative and have a bit more time on my hands now I only have one....yes ONE lecture a week!!! (sometime I wonder where my uni fees are going too)

So here it is number 1 of 30....

Ingredients

900ml Vegetable or Chicken Stock
170g Chestnut Mushrooms (Finely Chopped)
140g Shittake Mushrooms (Finely Chopped)
300g Risotto Rice
4 Rashers of Smoked Bacon (Sliced)
1/2 Red Onion (Chopped)
1 Clove of Garlic (Finely Chopped)
Knob of Butter (the picture misleadingly shows a block of butter...you may not want to use that much)
A few Sprigs of Thyme
Salt and Pepper to Season

1) Press the Sear/ Saute button and allow to heat for about 1-2 minutes

2) Once heated add your butter (or oil) allow to melt and get a good covering on the bowl base.

3) Next toss in your bacon (as it needs a little longer to cook)

4) Let that cook for a few minutes then add the mushrooms, onions, thyme and season with a bit of salt and pepper.

5) You can pop the lid on and stir occasionally for 4-5 minutes.

6) Ok next add the risotto rice give that a good mix in with the veggies till any excess liquid is absorbed.

7) Once that is done add you stock and stir again (for the last time)

8) Switch over to the Risotto setting cover and press the start button. (At this point you have two options---be lazy and put your feet up----or be efficient and get ahead with washing up......I went for the feet up)

9) If your doing this recipe with the Sage cooker don't be tempted to stir any more or lift the lid off. It will time 30 minutes for you and beep to let you know that the risotto is ready to be served!

I topped mine with some Parmesan Cheese shavings.....delicious :-)