6 cups of hot chicken stock (can use vegetable stock)
1 to 1 1/2 Tbsp Pimped Pepper to taste
2 courgettes, grated
60 gm butter diced
50 gm parmesan cheese grated
200 gm bacon, diced & cooked till crispy, set aside until required
200 gm halloumi cheese, sliced into 8 equal pieces
Original Salt Rocks
Method:
Place olive oil & 25 gm of butter into a large saucepan on a low heat, add the onions, cook gently until softened & translucent. Add the garlic & cook for 1 further minute.
Turn the heat up to medium, now add the rice, stirring well to coat the rice in the oil & butter, add the wine & let it reduce by two thirds.
Now start to add the stock to the rice, 1 ladle at a time, stirring constantly, only adding another ladle of stock once the previous is nearly absorbed. Continue cooking & stirring for approximately 20 minutes until the rice is tender but still firm ál dente’. If you have used all your stock & feel you need a little more, you can add some water instead.
Now add the Pimped Pepper to season, stir, taste, add more seasoning if needed.
In a separate pan cook the halloumi on both sides in a little olive oil until golden, while the halloumi is cooking, gently stir in the grated courgettes to the risotto, allow the risotto to rest for a couple of minutes before mixing in the remaining butter & Parmesan.
Divide the risotto onto 4 plates & top each with two slices of halloumi. Season with Original Salt Rocks.
