Bacon, Gruyere and Tomato Risotto
Jake Hurman @cook_13456751
Cooking Instructions
- 1
Put the oil and butter in a frying pan, then finely cut the shallot and add it to the hot pan.
- 2
Cook the shallot until it starts to soften, then cut and add the bacon.
- 3
Add the risotto and coat in the shallot and oil.
- 4
Cut the cherry tomatoes in to quarters and add them to chicken stock.
- 5
Slowly add the stock and tomatoes to the pan one spoonful at a time, then add the next spoonful once the risotto has absorbed it.
- 6
Grate the gruyere in to the pan, and season with salt and pepper.
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