Mushroom Risotto with Crispy Bacon and Parmesan Salad

Steps

1. Melt butter and a drizzle of oil in a large, heavy-based pot (with a lid) on medium heat. Cook onion, garlic, mushrooms and thyme for 3–4 minutes, stirring occasionally, until veggies are soft. Add rice, stir and continue cooking for a further 1 minute.
2. Add wine/first measure of stock and cook for 2–3 minutes, stirring often, until almost all wine has been absorbed. Stir remaining stock into pot with rice. Reduce heat to low-medium, cover and cook for about 15 minutes, stirring often, until rice is tender but grains are still intact.
3. While risotto is cooking, dice bacon 2cm. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook bacon for 4–5 minutes, until crispy. Set aside, covered in foil to keep warm.
4. While bacon cooks, prepare salad. Shave or grate first measure of Parmesan cheese and cut cherry tomatoes in half. Toss both in a medium bowl with mesclun leaves. Set aside.
5. When rice has finished cooking, fold through sour cream and season to taste with salt and pepper. Just before serving, dress the salad. Add a drizzle of olive oil and balsamic vinegar (if using) to bowl with salad and toss to coat. Season to taste with salt and pepper.
6. Spoon mushroom risotto onto plates. Top with crispy bacon and a little extra Parmesan cheese, if desired. Serve Parmesan salad on the side with a lemon wedge to squeeze over risotto.