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Mushroom, bacon & leek risotto


  • 75g (3oz) butter
  • 1 tbsp. olive oil
  • 1 onion, skinned and finely chopped
  • 225g (8oz) medium or long grain rice
  • 150ml (quarter of pint) white wine
  • 600ml (1 pint) boiling chicken stock
  • salt and pepper
  • 1 beef tomato, skinned, seeded and chopped
  • 5 large mushrooms, chopped into 1 inch pieces
  • 2 leeks chopped
  • 10 rashers of streaky smoked bacon, cooked and chopped into 1 inch pieces
  • 30-45 (2-3 level tbsp.) grated Parmesan cheese


  1. Melt 50g (2oz) butter; add the chopped onion and fry gently for about 5 minutes until golden

  2. Add the rice and continue frying, stirring constantly, until rice looks transparent

  3. Pour in the wine and boil rapidly until well reduced. Add stock and seasoning. Cover; cook for 15-20 minutes or until rice is tender

  4. Fry mushrooms and leeks in 1 tbsp. of olive oil

  5. Add the cooked leeks and mushrooms

  6. Add the remaining butter and the cheese and stir them in to the rice with a fork until the cheese melts. spoon into a heated serving dish.