Mushroom and Olive Stuffing
By: Anonymous
Published: Sunday, December 13, 2009 - 3:04am

Ingredients




450 grams streaky bacon
600 ml hot chicken stock
3 smalls onions or shallots
125 grams pitted green olives
4 tablespoons oil
2 level tbsp chopped flatleaf parsley
350 grams small browncap mushrooms
125 grams risotto (arborio) rice
2 eggs
1 pch powdered saffron
1 salt and freshly ground black pepper

Preparation

1 Coarsely chop the bacon; peel and chop the onions or shallots. 2 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. 3 Add 1 tbsp oil to the pan and cook the mushrooms on the boiling plate for 4 to 5 minutes. 4 Add the mushrooms to the bacon. 5 Heat a further 2 tbsp oil and add the onions. 6 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. 7 Add a quarter of the boiling stock cover the pan and transfer to the simmering oven to allow the rice to absorb the stock. 8 Repeat with the remaining stock allowing the rice to swell after each addition. 9 Mix together all the ingredients and season well with salt and pepper cool. 10 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. 11 Bacon mushrooms and juicy olives make perfect partners in this christmas stuffing mixture. 12 Serves 8