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Unsmoked Back Rashers & Mushroom Risotto
A great recipe for a not so ordinary dinner! Easy to make but looks like you’ve gone to lots of trouble.
- Serves: 4
- 695 kcal Per Serving
MethodHeat the oil in a frying pan and cook the onion and bacon for 5 mins until soft.
Add the mushrooms and cook for a further 5 mins.
Stir in the rice and cook until all the juices have been absorbed.
Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added.
Once the rice is cooked, add cream and cook for another couple of minutes. Season and serve with grated Parmesan.
THE CARTY WAY. NOW AS THEN.
Ours is a story that began almost three quarters of a century ago. At the family home in Arcadia, Athlone, Oliver Carty cooked, dressed, weighed and wrapped his first ham and ‘The Carty Way’ was born.Find out more