½ an onion
140g rice1 chicken stock cube or bouillon vegetable stock
500ml boiling water
fistful of parsley
Optional: cranberry sauce to serve
Chop the bacon into small pieces. Put into a shallow frying or sauté pan. Peel and finely chop the onion, and add to the pan with the bacon. Bring to a low heat. No additional fat is required: the fat will ‘leak’ from the bacon as it heats slowly.
Soften the onions in the bacon fat. When they are almost translucent, add the rice and stir in well to toast the edges.
Make up 500ml of chicken stock. When the ends of the grains of rice have started to turn clear, add half of the stock and stir in. Keep adding the stock gradually as it is absorbed by the rice. (You may find that you do not need all of it – a good risotto should have a soupy texture, but be slightly al dente).
Just before serving, chop the Brie and stir through until it is mostly melted, and scatter chopped parsley through to lift the flavour.
If you have any apple or cranberry sauce kicking around in the cupboard, a teaspoon on top would be divine.