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 I’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.