Oven-baked Bacon Risotto

• Place a large, wide-bottomed ovenproof pan over medium heat with a drizzle of oil.
• When the oil is hot, fry the onion, mushrooms and bacon. 
• Cook until softened, stirring occasionally, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

TIP: If you don't have an ovenproof pan use a normal pot or pan and transfer risotto to an ovenproof dish before placing in the oven.

• Add half the dried Italian herbs (double for 4p) and the risotto rice to the pan.
• Stir to cook until the edges of the rice are translucent, 1-2 mins.

• Add the warm stock to the pan and stir well to combine.
• Bring back up to the boil.
• Pop a lid on the pan (or cover with foil) and bake in the oven until the rice is cooked and the water has been absorbed, 30-35 mins.

• When risotto is cooked, remove from the oven and stir in a knob of butter (if you have some). 
• Season to taste with salt and pepper.
• Pick half the basil leaves (double for 4p) then roughly tear (discard the stalks).

TIP: Add a splash of water if needed.

• Divide risotto between bowls. 
• Roughly tear mozzarella and add on top.
• Sprinkle on torn basil leaves and cracked pepper to taste. 
• Finish off with a drizzle of balsamic glaze.