This highly inauthentic but highly tasty risotto recipe is inspired by the French stew Coq au vin. We use the traditional ingredients of the stew (bacon lardons, onion, celery, leek and button mushrooms) for the base of the risotto and cook it using red wine instead of the usual white. A fresh, grassy, aniseed hit of tarragon finishes off the risotto perfectly, making this a recipe we're sure you'll keep returning to.
If by any chance you have leftovers, it makes the most delicious stuffing for a roast chicken!
