Warm up with Shannon Bennett's bacon and tomato risotto tonight

Name: Shannon Bennett's tomato and bacon risotto recipe
Yield: 4
Ingredients: 350g smoked bacon rashers, 4 whole and remainder chopped; 600g cherry truss tomatoes; 2 garlic cloves, crushed; 2 tsp finely chopped rosemary, plus extra sprigs; 1/3 cup (80ml) extra virgin olive oil, plus extra to serve; 4 cups (1 litre) chicken stock; 100g butter, finely diced; 1 onion, peeled, finely diced; 2 tbs white wine vinegar; 320g carnaroli rice (or arborio); ¾ cup (180ml) dry white wine; ¾ cup (60g) parmesan cheese, finely grated, plus extra to serve; Rocket, to serve

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https://healthimprovements.info/recipes/bacon-risotto-roasted-truss-tomatoes/db27ggqq — Bacon risotto with roasted truss tomatoes

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by Shannon Bennett

Chef

Mar 24, 2019

“Roasting concentrates tomatoes’ flavour” - Shannon Bennett.

350g smoked bacon rashers, 4 whole and remainder chopped
600g cherry truss tomatoes
2 garlic cloves, crushed
2 tsp finely chopped rosemary, plus extra sprigs
1/3 cup (80ml) extra virgin olive oil, plus extra to serve
4 cups (1 litre) chicken stock
100g butter, finely diced
1 onion, peeled, finely diced
2 tbs white wine vinegar
320g carnaroli rice (or arborio)
¾ cup (180ml) dry white wine
¾ cup (60g) parmesan cheese, finely grated, plus extra to serve
Rocket, to serve

Method

1.

Preheat oven to 180°C. Line 2 oven trays with baking paper. Place 4 bacon rashers on one tray and roast for 8 minutes or until crisp. Set aside loosely covered with foil. Place tomatoes, half the garlic, rosemary leaves and sprigs on the second tray, drizzle with 2 tbs oil, season well and gently toss to coat. Roast for 20 minutes or until tender. Place a quarter of the tomatoes in a small bowl, discard skin and vine and crush with a fork. Set aside remaining tomatoes loosely covered with foil.
2.

Place stock, crushed tomatoes and 1 cup (250ml) water in a saucepan, bring to the boil, then reduce to just simmering.
3.

Heat remaining oil and half the butter in a heavy-based saucepan over medium heat, add onion, remaining garlic and bacon and fry for 8 minutes or until starting to brown, then deglaze pan with vinegar. Add rice, stir until coated with oil, then add wine and boil for 3 minutes or until reduced by half. Reduce heat to mediumlow and add hot stock a ladleful at a time, stirring until absorbed before adding next. Continue for 15-18 minutes until stock is all used and rice is al dente. Stir in remaining butter, cooking juices from tomatoes and the parmesan, remove from heat, cover and stand for 4 minutes to steam.
4.

Serve risotto topped with roasted tomatoes, extra bacon, rocket, extra parmesan and a drizzle of extra oil.