Red Wine, Bacon and Tarragon Risotto Recipe
Our red wine, bacon and tarragon risotto recipe is inspired by the French stew coq au vin. Combining the flavours of chicken, bacon, red wine and mushrooms, this is a seriously comforting dish.
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Ingredients
- 1 tsp vegetable oil
- 200g of bacon lardons
- 1 onion, diced
- 1 celery stick, sliced
- 1 small leek, sliced
- 3 garlic cloves, sliced
- 300g of carnaroli risotto rice, or arborio rice
- 400ml of red wine
- 200g of button mushrooms, halved
- 4 sprigs of fresh tarragon
- 600ml of chicken stock, ideally fresh, warmed in a pan
- 100g of butter
- 50g of Parmesan
- salt
- pepper
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