Risotto

Ingredients

2 tablespoons oil

30g butter

1 large onion chopped 

4 rashers bacon - sliced finely

1 red capsicum chopped

1 zucchini chopped

2 cups Riviana Arborio rice

4 cups chicken stock - simmering

1/4 cup white wine

1/3 cup parmesan cheese

1/3 cup grated tasty cheese

Chopped parsley

Ground black pepper

Method

Heat olive oil and butter in a large heavy based saucepan.  Add onions and bacon and cook for 3 minutes.  Stir in rice and cook over a medium heat for 5 minutes or until rice slightly colours, stir frequently.  Add the wine and simmer to absorb the liquid, stirring constantly. Add stock a cup at a time, allowing each addition to be absorbed, stirring well between each addition.  After the first cup of stock add the capsicum and zucchini.  When all the stock has been absorbed, remove from heat and stir in cheese, parsley and pepper.

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