Risotto is an amazing dish: simple, creamy, and tasty. It is also versatile: you can make it as you like, more or less rice, more or less vegetables. This particular recipe has been a family favourite for years. Give it a try. Bacon and Mushroom Risotto 1 ½ litres (6 cups) chicken stock 2 T. olive oil 4 slices of bacon (or ham) 500 g button mushrooms halved 1 medium thinly sliced leek or 2 onions 1 clove crushed garlic 1-2 cups Arborio rice (according to taste) 160 ml (2/3 cup) light cream 1 cup parmesan cheese ½ teaspoon cracked black pepper 1 T. finely chopped fresh basil leaves or 1/2 T. dry 2 T. chopped fresh chives or 1 T. dry STOCK: Put the stock into the pot and heat; then reduce to low while keeping the stock hot. HEAT olive oil in large pot or saucepan. Cook bacon (or ham, whole or diced) in the oil until crisp; then remove from pan. COOK sliced mushrooms in the same oil until coated and tender. Add leek/onion and stir until clea...
'The Road Ahead' looks at some of the world trends issues and future forecasts from a Biblical worldview.