Mushroom And Olive Stuffing
Ingredients
- 1 pound streaky bacon ⓘ
- 2 9/16 cups chicken stock ⓘ
- 3 onions smalls, or shallots ⓘ
- 15/16 cup pitted green olives
- 4 tablespoons oil ⓘ
- 2 parsley level tbsp chopped flatleaf ⓘ
- 3 5/8 cups mushrooms small browncap ⓘ
- 5/8 cup risotto arborio rice
- 2 eggs ⓘ
- 1 saffron pch powdered ⓘ
- 1 salt and freshly ground black pepper ⓘ
Instructions
- Coarsely chop the bacon; peel and chop the onions or shallots.
- Place 1 tbsp oil in a deep oven proof frying pan or shallow flameproof casserole dish and cook the bacon on the floor of the roasting oven for 7 to 10 minutes until crisp. Remove with a slotted spoon.
- Add 1 tbsp oil to the pan and cook the mushrooms on the boiling plate for 4 to 5 minutes.
- Add the mushrooms to the bacon.
- Heat a further 2 tbsp oil and add the onions.
- Cook stimng on the simmering plate for 3 to 5 minutes add the rice and saffron and stir over the heat for a further minute.
- Add a quarter of the boiling stock cover the pan and transfer to the simmering oven to allow the rice to absorb the stock.
- Repeat with the remaining stock allowing the rice to swell after each addition.
- Mix together all the ingredients and season well with salt and pepper cool.
- Cook the stuffing in a small dish covered with foil in the simmering oven for about 1 hour then transfer to the roasting oven for 10 to 15 minutes.
Nutrition & Diet Analysis (per serving)
663
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).