For the Bacon and Mushroom Risotto:
3/4thcup Arborio rice
6 slices of thick-cut bacon (with fat)
5 shiitake mushrooms, washed and sliced (if you find them dried then reconstitute in hot
water before washing and cutting)
3-4 cups chicken stock (low-sodium will be preferred)
4 cloves crushed garlic
1 tablespoon butter
½ cup white wine (dry)
For the Parmesan Foam:
100 ml. double cream
1 slice of parmesan rind (optional)
2 tablespoon grated parmesan cheese
Remember to make the cream chargers parmesan foam at the start so it’ll be ready to go as
soon as the risotto is done – don’t let the risotto hang around for too long.
To make the Parmesan foam, heat the double cream with the parmesan rind till the cream is just at the boiling point. Turn off heat and add the parmesan cheese, stirring briskly. Let steep for 10 minutes. Remove the parmesan rind and strain the mixture into a whipped cream canister. Charge with one nitrous cream charger, shake vigorously; then remove the charger and cap tightly.
Chop the bacon and add it to the butter in a pan. Cook till the bacon is crisp. Remove the bacon and drain off all but 2 tablespoon of the bacon fat in the pan.To this, add the garlic. Stir a few times and then add the mushrooms to the pan. Stir fry over medium-low heat till the mushrooms are well-coated with the fat. Add the rice to the pan and stir to combine. Deglaze with the wine and make sure all the alcohol is evaporated before adding 1 cup of the stock. Keep stirring and cooking, adding ½ cup of stock when the rice looks dry, till you have reached the desired level of consistency and tenderness with the rice. Adjust seasoning and remove from heat. In a shallow serving dish, ladle an amount of the risotto. Top with a generous squirt of the parmesan foam and pile some crispy bacon bits on top. Serve immediately.