... cooked up by Eddie Nuttall for the Touch Recipe Book
Risotto with Vegan Bacon
1 Onion (chopped)
1 Clove of Garlic (chopped)
1 Vegetable Stock Cube
250g Arborio Rice
Half a lemon
1 Bottle of Riesling (or other white wine if preferred)
4 slices of Vegan Bacon (cut into small squares)
Extra Virgin Olive Oil
1. Firstly, add the stock cube to water in a medium saucepan and simmer until dissolved. Reduce to a low heat so the liquid stays warm.
2. Melt a generous slab of soya margarine with some olive oil in a large, heavy pan on a medium heat.
3. Add the chopped onion and garlic and sauté until the onion is slightly opaque.
4. Next add the vegan bacon and arborio rice and stir vigorously until everything is coated with the melted soya margarine.
5. Throw in a glass or so of the white wine, and stir until the liquid is absorbed. At some point during this, add the juice of the lemon also.
6. Next add a ladle of stock to the rice, and stir until absorbed. Repeat this one ladle at a time until the rice is al dente. During this you must stir the rice constantly to avoid it burning or sticking to the bottom of the pan. This can be quite hard work, so I recommend this to be a good time to dig out a favourite album to help you through it. Remember you still have a bottle of wine (minus one glass) for medicinal purposes at your disposal also. If you run out of stock before the rice is cooked, just use hot water.
7. When ready, serve immediately with piles of fresh rocket and excessive amounts of ground black pepper, and enjoy with the remainder of the wine. Do not leave to sit in the pan, it goes glutinous and rubbish really quickly.
8. If you cannot find vegan bacon at your local health food store, try experimenting with other ingredients. I have had great results from sun-dried tomatoes, fennel, asparagus, beetroot (which dyes the rice to an attractive pink), and slightly surreal-looking wild mushrooms respectively.