This is a hearty dish with a barrel-load of flavour.
Maximise the impact by using a good burgundy and fresh parmesan as they make a huge difference. As ever, take your time when cooking the risotto. Add the stock a little at a time while stirring the rice, which will ensure the rice absorbs the stock and cooks evenly.
Risotto bourguignon
Serves 4
1 bottle of burgundy
1l chicken stock
150g butter
4 shallots
2 cloves of garlic
300g carnaroli rice
100g lardons
100g button mushrooms
100g parmesan
50g mascarpone
Pour the wine into a large saucepan, place the pan over a high heat and reduce the wine until almost a syrupy glaze (around 150ml). Add the chicken stock and bring to a simmer.
Now make the risotto. Place a large saute pan over a medium heat and add 100g of the butter. Finely chop the shallots and garlic and add them to the pan. Cook them gently over a medium heat until translucent and soft, being careful not to colour. Now add the rice to the pan and stir well to coat the grains with the butter. Cook for 3 minutes.
Now add stock in 100ml stages and lower the heat so it's barely simmering, stirring constantly. Keep adding the stock and tasting the rice until it is almost cooked. The rice should retain a small bite.
When the rice is almost cooked, add the remaining butter to a separate pan and place it over a medium heat. Add the lardons to the pan then slice the mushrooms and add them too, then cook until the mushrooms and lardons are well coloured.
Remove the mushrooms and bacon lardons from the pan and place them on a tray to drain any remaining fat.
Now finish the risotto by stirring in the parmesan and mascarpone and seasoning with salt and fresh pepper. It should be a rich and creamy mixture of rice but still firm enough to hold its shape. If the risotto is too thick just add a touch more stock.
Serve the risotto in bowls garnished with the lardons and mushrooms.
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