Tuesday, 12 April 2011

6.2 Tuesday - Mushroom Risotto with Fish & Bacon Parcels

Mushroom Risotto with
Fish and Bacon Parcels


2 pieces frozen fish

4 bacon rashers
1 onion, finely chopped
Garlic, clove, finely chopped
Sprig thyme, chopped
3 Mushrooms, sliced
Rice, 1 cup
Oil, 1 sp
Small piece of cheese, grated

For the stock

Water, 2 pints

2 sp seasoning
small sprig thyme


Take the two frozen fish fillets and cut each piece into half with a sharp knife. Wrap each piece in a rasher of bacon and place together in a frying pan, ready to cook.

Put the water, seasoning and thyme in a saucepan, bring to the boil, then allow to simmer until required.

Heat the oil in a pan, add the onion and garlic, stir until all is covered with the oil, cook gently but do not fry. Add the mushrooms and cook for another two minutes.

Add the rice and stir in until all of the grains are coated, then add a ladle of your stock and stir the mixture continually until the liquid is absorbed. Repeat the process, adding the stock and allowing to absorb, until the stock is gone and rice grains are cooked. This should take about 20-25 minutes.

Ten minutes before you finish this process, turn on the hob under the pan of fish and allow the bacon to cook and crisp off on both sides.

It is important to remember to stir the risotto mixture continually to ensure it cooks evenly. Stir in the grated cheese and chopped thyme.

Prepare the vegetables and then serve.

This meal appears in Shopping List 6

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