Mushroom and Olive Stuffing


Photo: flickr user tremaine.lea
Print this recipe

Ingredients

450 grams streaky bacon
600 ml hot chicken stock
3 smalls onions or shallots
125 grams pitted green olives
4 tablespoons oil
2 level tbsp chopped flatleaf parsley
350 grams small browncap mushrooms
125 grams risotto (arborio) rice
2 eggs
1 pch powdered saffron
1 salt and freshly ground black pepper

Preparation

1
Coarsely chop the bacon; peel and chop the onions or shallots.
2
Place 1 tbsp oil in a deep oven proof frying pan or shallow flameproof casserole dish and cook the bacon on the floor of the roasting oven for 7 to 10 minutes until crisp. Remove with a slotted spoon.
3
Add 1 tbsp oil to the pan and cook the mushrooms on the boiling plate for 4 to 5 minutes.
4
Add the mushrooms to the bacon.
5
Heat a further 2 tbsp oil and add the onions.
6
Cook stimng on the simmering plate for 3 to 5 minutes add the rice and saffron and stir over the heat for a further minute.
7
Add a quarter of the boiling stock cover the pan and transfer to the simmering oven to allow the rice to absorb the stock.
8
Repeat with the remaining stock allowing the rice to swell after each addition.
9
Mix together all the ingredients and season well with salt and pepper cool.
10
Cook the stuffing in a small dish covered with foil in the simmering oven for about 1 hour then transfer to the roasting oven for 10 to 15 minutes.
11
Bacon mushrooms and juicy olives make perfect partners in this christmas stuffing mixture.
12
Serves 8

Tools

.

Yield:

8.0 servings

Added:

Sunday, December 13, 2009 - 3:04am

Creator:

Anonymous

Related Cooking Videos