Mushroom risotto with crispy bacon and sage

Preheat the oven to 190°C

Line 1 baking tray with baking paper and lay on the bacon rashers. Cover with a second sheet of baking paper, place a second tray on top to weigh the bacon down and bake for 30 minutes until crisp

Remove the bacon to kitchen paper to cool, then chop it into a range of sizes

Make the mushroom risotto according to the packet instructions, stirring through the butter at the end of cooking

Meanwhile, in a small frying pan, heat enough vegetable oil to cover the base of the pan in a thin layer over a high heat. Shallow fry the sage leaves for about 5 seconds each side, then remove to drain on paper towel

Stir the smaller bacon shards into the risotto then plate up. Top with the remaining large pieces of crispy bacon, the crispy sage leaves, a drizzle of olive oil and some black pepper