This is delicious. It’s very rich, so if you find you can’t finish it all at once, then use the leftovers to make arancini (rice balls).

Meta

Time: 1 hour

Serves: 6

Ingredients

• 16 ounces bacon, chopped
• 1 medium onion, finely chopped
• A couple of cloves of garlic
• 2 cups of arborio rice
• 1-1.5 litres of chicken stock
• 2 tablespoons truffle oil
• 1.5 cups freshly grated parmesan
• Vegetable oil (or olive oil if you want 🤷)
• optional 200g mushrooms, sliced (e.g. cremini, shitake, button)

Method

• Cook the onion in the oil until it’s softened
• Add the bacon, cook until it’s done, but not crispy
• Add the garlic, cook it for a bit until it smells good. Don’t let it burn
• If you have mushrooms, add them and cook them while stirring to let some of the moisture out
• Add the rice, stir to coat it in everything. Let it sit for a minute or so.
• Add a cup of the chicken stock, stir through
• Wait until it’s mostly absorbed, then add more stock
• Repeat until risotto is done
• Stir in the cheese and remove from the heat
• Stir in the truffle oil

Bonus: Arancini

• Setup a typical flour/egg/breadcrumb breading situation
• Ball up all of the cold risotto into palm sized balls
• Roll them in flour -> egg -> breadcrumbs
• Fry in vegetable oil at 350f until golden