Bacon & Mushroom Risotto

So this was my first attempt of filming what I was cooking.  For a first attempt it wasn't too bad, but there were plenty of mistakes. Rotating the phone while recording, not really knowing were the camera was pointing, using the front camera, not having a proper mount and just winging it etc etc.  But with a little video editing I managed to fix a few things.

It was also my first attempt at using the Tupperware Micro Pressure Cooker. I was really surprised how easy, quick and well it cooked this meal. It was also super easy to clean. Because this worked so well, it has convinced me to try out quite a few more recipes which you will see in future blog posts.


Bacon & Mushroom Risotto

Prep Time: 10-15 min

Cook Time: 15-20 min

Ingredients

  • 1 cup Arborio rice
  • 2¼ cups chicken stock*
  • about 2 -3 cups fresh mushrooms, sliced
  • 8 slices short cut bacon diced and cooked
  • 1 small onion, peeled, halved and chopped
  • 1 tsp. salt
  • 1 Tbsp. extra virgin olive oil
  • ½ cup mozzarella cheese

Instructions

 
  1. Rinse Arborio rice in strainer until water runs clear, about 30–60 seconds.
  2. Pour rice into Tupperware Micro Pressure Cooker base. 
  3. Add chicken stock, mushrooms, bacon, onion, salt and oil.
  4. Seal and microwave on 70% power 13 minutes. 
  5. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 4–6 minutes, before opening.
  6. Remove cover and stir in cheese.


Notes

* The original recipe said to use vegetable stock or water instead of chicken stock, but we really did like the result that came with using chicken stock.  The original recipe also suggested that since risotto is traditionally cooked with white wine you can substitute ½ cup of the water or  stock with white wine.

While I used the Tupperware Micro Pressure Cooker, I'm sure this will work in other pressure cookers. 

Result

It was a little gluggy, so I probably put a little too much water in. However, the flavour was still really nice.  Very happy to cook this one again.  We will be trying it with some white wine next time though. 

Recipe Source

This recipe was adapted from: Tupperware's Micro Pressure Cooker Cookbook's "Mushroom Risotto"

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