Wild Mushroom and Turkey Risotto

Wild Mushroom and Turkey Risotto




Servings: 2



Ingredients
2 garlic cloves, peeled and crushed
6 rashers of turkey bacon
2 tbsp olive oil, plus extra for drizzling
freshly ground black pepper
rock salt
3 large knobs of low fat spread
1/2 large onion, diced
200g arborio or other Italian risotto rice
1 glass of white wine
1 litre of boiling water
2 chicken or vegetable stock cubes
30g of dried porcini mushrooms
100g of small portabello mushrooms sliced
1 large tablespoon of low fat creme fraiche
2 teaspoons of dried Italian herb seasoning


Recipe
1. Soak the porcini and portabello mushrooms in the litre of water and mix in the stock
cubes and the Italian herb seasoning.
2. Heat the olive oil and a good knob of low fat spread in a deep, heavy-based frying pan
or saucepan. Gently fry the onion and garlic until softened. Add the rice and stir for about
a minute until the grains slightly translucent. Pour in the wine and stir continuously
until it has cooked into the rice.
3. While the risotto is cooking place the turkey rashers under the grill on a medium
heat turning occasionally for three minutes on each side. When cooked remove from
the grill, cut into strips and put to one side.
4. Add a good ladle of hot stock and the rice Turn the heat down so the stock is
simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving
the rice around in the pan. After about 15-20 minutes the rice should be soft but still have
a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too
loose. Add extra stock if necessary. It may seem tedious standing and stirring but the
end result will be worth it.
5. Add the mushrooms and turkey rashers to the rice and after a two or three minutes
add the creme fraiche, Carry on stirring the rice until the creme fraiche is warmed
through.
6. Serve and season with cracked black pepper and salt.