Beef Burger Garden Style Risotto
A delicious risotto with mushrooms, bacon, pear, walnuts, and caramelised flavours, topped with grated hard cheese and chives.
Time
00:00:00
Covers
- 450 g Arborio rice
- 300 g Mushrooms (sliced)
- 2 pieces Pear (quartered and halved again)
- 10 g Chives (cut into fine rings)
- 80 g Grated hard cheese
- 2 Onion (chopped)
- 1200 ml Chicken stock
- 200 g Bacon (slices)
- 40 g Walnuts
- 1 Garlic clove
- 0 Olive oil, water, sugar, salt, pepper (used as needed for cooking and seasoning)
In a large pot, heat 1 tbsp olive oil and sauté chopped onion and garlic for about 1 minute. Add risotto rice and sauté for another minute. Deglaze with a little chicken stock and cook risotto over low heat for about 20 minutes, stirring occasionally and gradually adding stock as needed. (Stir continuously to prevent sticking.)
Duration: 22m
Slice mushrooms. Quarter the pear, remove the core, and halve the pieces again. Cut chives into fine rings.
Duration: 7m
Place bacon slices in a large cold pan and fry over medium heat for about 5 minutes, turning occasionally until crispy. Remove and set aside.
Duration: 5m
Using the same pan without adding fat, fry sliced mushrooms for 3-4 minutes, season with salt and pepper, then add to the risotto.
Duration: 6m
Wipe the pan with kitchen paper, then add pear slices and walnuts. Fry for about 3 minutes. Sprinkle 0.5 to 1 tbsp sugar over and let caramelise gently for 2 to 3 minutes.
Duration: 8m
Stir grated hard cheese into the finished risotto, then spread on plates. Top with caramelised pear slices, walnuts, crispy bacon slices, and sprinkle with chive rings. Serve and enjoy.
Duration: 4m
Done When
Recipe completed