Smoked Rustic Risotto

Posted by Alistair Cullen on

We cannot get enough of the Halen Mon range at the minute, but this is one of our favs, the Oak smoked water combined with the Halen Mon Oak Smoked Salt & Garlic salt take this risotto dish to another level. 

We have kept the base risotto recipe really simple so it might not suit some Risotto purists, but this dish allows you to knock up a quick and beautifully tasty meal. 

INGREDIENTS

1 onion

2 tbsp olive oil

Knob of muller salted butter

6 rashers British Bacon Select, chopped

300g Triple Lion risotto rice

1l hot vegetable Bouillon 

100g frozen peas

A Good Pinch Halen Mon Garlic Salt 

A Good Pinch Halen Mon Oak Smoked Salt 

A splash of Halen Mon Oak Smoked Water 

Freshly grated parmesan

METHOD

Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned.

Add 6 chopped rashers streaky bacon and fry for a further 5 to 6 minutes, until it starts to crisp.

Add 300g risotto rice and 1L hot vegetable stock, and bring to the boil. Stir well, then reduce the heat, add a good splash of Halen Mon Oak Smoked Water, along with a pinch of the Garlic and Oak smoked salts and cook, covered, for 15-20 minutes until the rice is almost tender.

Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.

Taste and add more of either salt to suit your preference.

Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

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