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Bacon and Mushroom Risotto

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Instructions

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Pre heat your oven to 200°C / 180°C fan / gas mark 6. Slice the Mushroom, dice the Red Onion, prep the Garlic Clove (grate, chop, press), chop the Pea Shoot and tear the Tarragon leaves from the stem. Discard the stems and roughly chop the leaves. Zest the Lemon and chop in half.
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Add a drizzle of oil into a pan. Add the Mushroom and season with a little salt and pepper. Cook for a few minutes.
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Add in the Bacon Lardons and Red Onion and free for around 5 minutes until soft and browned. Boil a kettle of water.
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Add the Risotto Rice into the pan and cook for a few minutes. Add the Cider Vinegar and continue to cook until it has evaporated from the pan. Now add the Chicken Stock and Water and stir together well. Bring to the boil and then transfer to an oven proof dish and stick on the middle shelf of the oven for 20 - 25 minutes.
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Once the risotto is done remove from the oven, stir through 3/4 of the Grated Parmesan Cheese and leave to cool. In a bowl squeeze the Lemon, a drizzle of olive oil, Sugar and season with a little salt an pepper. Add the Pea Shoot and mix together to coat.
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Plat up the risotto and top with the Pea Shoot. Add a little Lemon zest, Lemon juice, Tarragon and some Grated Parmesan Cheese. Season with a little salt and pepper. Eat and enjoy!
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