Bacon, Chestnut Mushroom and Leek Risotto with Crispy Garlic Toasts

Pre-heat the oven to 200’C

Grease a large baking sheet with a little oil. Mix together the butter, garlic, herbs and a good twist of salt and pepper. Spread the butter on the slices of bread and lay these out onto the baking sheet. Set-aside until your risotto us almost cooked and then bake in the oven for 5-7 minutes until they are lovely and crisp.

To make the risotto, heat the oil in a large, non-stick saucepan and gently fry the onion until soft. Add the chopped bacon and cook for 5-7 minutes, until the bacon is coloured. Add the rice and give it a good stir in the bacon juices. Add the vinegar to the pan, stir and once all the liquid has been absorbed by the rice add the vegetables and a good splash of the stock. Mix all the ingredients together and continue to stir until most of the liquid has been absorbed.

Keep adding a good splash at a time of the stock, repeating the stirring process, until the rice is cooked through with a slight andante edge – You may find you need a little more or a little less of the stock, so just use your own judgement and taste to assess this. Once cooked to your taste, turn off the heat and stir in the parmesan. Season to taste and then divide between your plates.

Top with the rocket, balsamic glaze and parmesan shavings and have your garlic toasts on the side for a good bit of food scoopage.