Bacon Risotto

Posted by @ 8:30 pm on Monday 7th May, 2007.
Categories: Dehydrating

Here’s a variation on that easy risotto recipe. The process is the same, it’s just the ingredients and the order of addition that have changed:

1 onion, finely chopped
1 clove of garlic, finely chopped
1 stock cube
850ml / 1.5 pints boiling water
250g / 9 oz risotto rice (risotto, arborio, carnaroli are best, long-grain will do at a push but the results aren’t as good, any other rice just doesn’t work. I’ve been using dirt-cheap 10 oz packs of “Italiamo” Risotto Carnaroli bought from Lidl – these packs have extra bits of veg. etc. in them, to lend a bit of variety)
250g / 9 oz rindless bacon, cut into 1” pieces
1 large cupful of frozen peas
large knob of butter
1 pinch of salt (optional)
Some freshly-ground black pepper (optional)

Nuke it as follows:

Put the onion, the garlic, the stock cube and a ½ pint of boiling water in a large microwaveable bowl and stir well. Cover (cling-film is OK for this, or use a casserole dish with a lid) then microwave on High for 3 minutes.

Stir in the rice, the bacon and another ½ pint of boiling water, cover it again then microwave it on High for another 5 minutes, then stir it again, then nuke it for yet another 5 minutes.

Stir in the frozen peas and the last ½ pint of boiling water, cover it again then microwave it on High for another 4 minutes.

Check that the rice is cooked (nice and soft), if it isn’t, another 1 minute of cooking should sort it out.

Leave the bowl to stand for 1-2 minutes for the liquid to be absorbed, then stir in the butter. Add the salt and pepper if desired, and stir it all up.

Now weigh your creation and record the result.

You should dehydrate the food immediately to prevent bacterial growth in the rice. Drying usually takes about 8 hours.

When dry, weigh it again to calculate how much water has been lost, this is the amount that’s needed for rehydration.

After you’ve bagged it, freeze it. I divvy it up to make 3 or 4 bagged meals.

Have your say - submit a comment

THE SMALL(ish) PRINT... (updated 23/07/2016)

By submitting a comment to this blog you grant me permission to reproduce its content and to reproduce the submitted name/URL in attribution. I will leave your content in its intended place and in its unedited form unless one or more of the following apply:

If you ask me to modify, move or delete your content, I’ll consider making the requested change(s) so long as there’s no significant alteration of the context of the content or of any debate associated with it;
If you change your email address or URL, I’ll update these details in older comments so that I'm not displaying dead links;
If I decide to change the theme or layout of this blog, thus affecting the placement and/or visibility of comments, I’ll make whatever changes I see fit for the smooth running of this blog;
If any comment contains insulting profanity or other content which I deem to be causing or likely to cause trouble, I’ll edit or delete as I see fit for the smooth running of this blog. I’ll try to remember to display the reason(s) for whatever editing I do, so that folk aren’t left hanging wondering what happened and why. If you can at least try to "disguise" your swearing, it would be much appreciated.

Other things to consider:

Comments must contain at least 3 characters;
You can use some code in comments, feel free to give it a shot and see what works;
If adding pics, the recommended maximum dimension is 600px.;
Comments containing many links will be held for moderation;
I reserve the right to amend this policy in line with proven applicable current legislation;
Free Speech: you may well have the right to it, but you've no right to compel me to a) listen to it, or b) publish it!