frugal food

When I was cooking for the fundraiser I was keen to avoid waste and this bacon and mushroom risotto, while not particularly beautiful to look at, was the final stage of that.

I used bacon scraps which came from the grilled bacon we served with burgers plus the stalks from the mushrooms which Iā€™d roasted for the veggie burgers and also added the mushroom juices that were released when I roasted them to my stock. a handful of parmesan and some sage from the garden were the finishing touches to a rich and flavoursome dish.