Mushroom And Olive Stuffing

• 1 pound streaky bacon
• 2 9/16 cups chicken stock
• 3 onions smalls, or shallots
• 15/16 cup pitted green olives
• 4 tablespoons oil
• 2 parsley level tbsp chopped flatleaf
• 3 5/8 cups mushrooms small browncap
• 5/8 cup risotto arborio rice
• 2 eggs
• 1 saffron pch powdered
• 1 salt and freshly ground black pepper

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.

bacon, chicken stock, onions smalls, green olives, oil, parsley level, mushrooms, rice, eggs, saffron, salt

Taken from www.yummly.com/recipe/Mushroom-and-Olive-Stuffing-1666646 (may not work)