Risotto with Smoked Bacon and Tomato

A classic Italian risotto, with plenty of onions, smoked bacon and sun-dried tomatoes. You will want to keep going back for more! Recipe serves 4-6.

Ingredients:

8 sun-dried tomatoes in olive oil
10 ounces (310 g) good-quality smoked back bacon (rind removed)
6 tablespoons butter
1 pound (250 g) onions, roughly chopped
2 garlic cloves, crushed
1 3/4 cup risotto rice
1 3/4 cup dry white wine
4 cups simmering vegetable stock
2/3 cup freshly grated Parmesan cheese
3 tablespoons mixed chopped fresh chives and flat leaf parsley
Salt and freshly ground black pepper

Method:

1. Drain the sun-dried tomatoes and reserve 1 tablespoon of the oil. Roughly chop the tomatoes and set aside. Cut the bacon into 1 inch (2.5 cm) pieces.
2. Heat the oil from the sun dried tomatoes in a large saucepan. Fry the bacon until well cooked and golden. Remove with a slotted spoon and drain on kitchen paper.
3. Heat 2 tablespoons of the butter in a saucepan and fry the onions and garlic over a medium heat for 10 minutes, until soft and golden brown.
4. Stir in the rice. Cook for 1 minute, until the grains turn translucent. Stir the wine into the stock. Add a large spoonful of the mixture to the rice and cook gently until the liquid has been absorbed.
5. Stir in another spoonful of the stock and wine mixture and allow it to be absorbed. Repeat this process until all the liquid has been used up. This should take 25-30 minutes. This risotto will turn thick and creamy, and the rice should be tender but not sticky.
6. Just before serving, stir in the bacon, sun dried tomatoes, Parmesan cheese, half the herbs and the remaining butter. Adjust the seasoning (remember that the bacon may be quite salty) and serve sprinkled with the remaining herbs.

Risotto with Bacon, Baby Zucchini and Peppers

This would make the perfect Italian dish to come home to after an early show at the theater. Creamy risotto topped with vegetables and crisp bacon is irresistible and easy to make. Recipe serves 4.

Ingredients:

2 tablespoons olive oil
4 ounces (125 g) streaky bacon, rind removed, cut into thick strips
1 3/4 cups risotto rice
5 cups hot vegetable or chicken stock
2 tablespoons single cream
3 tablespoons dry sherry
2/3 cup freshly grated Parmesan cheese
2/3 cup chopped fresh parsley
Salt and freshly ground black pepper
For the Vegetables:
1 small red pepper, seeded
1 small green pepper, seeded
2 tablespoons butter
3 ounces (90 g) horse mushrooms, sliced
8 ounces (250 g) baby zucchini, halved
1 onion, halved and sliced
1 garlic clove, crushed

Method:

1. Heat half the oil in a frying pan. Add the bacon and heat gently until the fat runs. Increase the heat and fry until crisp, then drain on kitchen paper and set aside.
2. Heat the remaining oil in a heavy-based saucepan. Add the rice, stir to coat the grains, then spoon in a little of the hot stock. Stir until it has been absorbed. Gradually add the rest of the stock, stirring constantly.
3. Cut the peppers into chunks. Melt the butter in a separate pan and fry the peppers, mushrooms, zucchini, onion and garlic until the onion is just tender. Season well, then stir in the bacon.
4. When all the stock has been absorbed by the rice, stir in the cream, sherry, Parmesan cheese, parsley and seasoning. Spoon the risotto on to individual plates and top each portion with fried vegetables and bacon. Serve immediately.

Chicken Liver Risotto

The combination of chicken livers, bacon, parsley and thyme gives this Italian risotto a wonderfully rich flavor. Serve it as an appetizer for 4 or a lunch for 2 or 3. Recipe serves 2-4.

Ingredients:

6 ounces (175 g) chicken livers
About 1 tablespoon olive oil
1 ounce (30 g) butter
1 1/2 ounces (40 g) rind less streaky bacon rashers, finely chopped
2 spring onions, finely chopped
1 garlic clove, crushed
1 celery stick, finely sliced
1 1/2 cups risotto rice
3/4 cup dry white wine
4 cups simmering chicken stock
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
Parsley and thyme sprigs, to garnish

Method:

1. Clean the chicken livers carefully, removing any fat or membrane. Rinse well, pat dry with kitchen paper and cut into small, even pieces. (See step-by-step instructions here).
2. Heat the oil and butter in a frying pan and fry the bacon for 2-3 minutes. Add the spring onions, garlic and celery and continue frying for 3-4 minutes over a low heat until the vegetables are slightly softened. Increase the heat and add the chicken livers, stir-frying for a few minutes until they are brown all over.
3. Add the rice. Cook, stirring, for a few minutes, then pour over the wine. Allow to boil so that the alcohol is driven off. Stir frequently, taking care not to break up the chicken livers. When all the wine has been absorbed, add the hot stock, a ladleful at a time, stirring constantly.
4. About halfway through cooking, add the thyme and season with salt and pepper. Continue to add the stock as before, making sure that each quantity has been absorbed before adding more.
5. When the risotto is creamy and the rice is tender but still has a bit of "bite", stir in the parsley. Taste and adjust the seasoning. Remove the pan from the heat, cover and leave to rest for a few minutes before serving, garnished with parsley and thyme.

Ravioli with Bacon

This easy cheese-topped fresh pasta, vegetables and bacon dish is suitable for lunch or dinner. Recipe can be made 1 day ahead; keep, covered, in refrigerator. Serves 4.

Ingredients:

8 ounces (250 g) green beans, chopped
2 zucchini, chopped
2 sticks celery, chopped
1 red capsicum (pepper), chopped
6 bacon rashers, chopped
8 ounce (250 g) fresh ravioli
1 tablespoon redcurrant jelly
1 ounce (30 g) butter
1 tablespoon oil
1 tablespoon chopped fresh parsley
1/2 cup grated Parmesan cheese

Method:

1. Boil, steam or microwave beans, zucchini, celery and capsicum until tender. Add bacon to small frying pan, stir over medium heat until golden brown and crispy; drain on absorbent paper.
2. Add ravioli to large saucepan of boiling water, boil, uncovered, for about 12 minutes or until tender; drain.
3. Combine jelly, butter, oil and parsley in large saucepan, stir over medium heat (or microwave on High for 1 minute) until jelly is melted, add vegetables and ravioli, reheat gently. Serve sprinkled with cheese.