Wild mushroom, chicken & bacon risotto

Recipe uploaded by

Barney Desmazery

8 ratings

Recipe by Barney Desmazery

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1. Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.
2. Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.

Per serving

785 kcalories, protein 56g, carbohydrate 68g, fat 33 g, saturated fat 14g, fibre 5g, salt 3.69 g

Latest comments and suggestions

• Rachel

  20 September 2008

  Rachel rated and commented on this recipe

  

  Absolutely delicious, both hot for dinner and cold for a packed lunch. Beware about the stock you use though - stock cubes make the dish too salty, so a low salt version might work better if you are not making your own.

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• Bouncerbill

  24 September 2008

  Bouncerbill commented on this recipe

  From past experience I find that Flat Leaf Parsley is best for use in most risottoes.

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• karen

  25 September 2008

  karen rated and commented on this recipe

  

  Loved this recipe and considering I'd never tackled a risotto before it turned out surprisingly well ! The only thing I didn't like was the porcini mushrooms as they were gritty but the next time i did it i just added extra normal mushrooms and stock.

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• Jilly

  07 October 2008

  Jilly commented on this recipe

  Very tasty - have recommended it to friends. However, recipe calls for a small glass of white wine which isn't included in the method. Wasn't sure whether to drink it or add before stock so I did both. Good risotto, happy cook! Jilly

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• debdog123123

  18 October 2008

  debdog123123 commented on this recipe

  Lovely. The whole family enjoyed this dish. I agree about it being a little salty though and will use low-salt stock next time. Recommended.

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• Louise

  18 November 2008

  Louise rated and commented on this recipe

  

  This is fabulous, it's so tasty, it is a lttle salty but that's kind of a given considering it contains parmesan, smoked bacon and stock. I make my stock from concentrated liquid, making it half recommended strength. This is our favourite saturday night tv dinner.

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• shelby

  11 December 2008

  shelby rated and commented on this recipe

  

  Wasn't sure were to add the wine so put it in after the mushrooms had softened. Very tasty dish, really pleased with the outcome as it is the first time i have ever made risotto. Really recommend this risotto especially for those cold winter nights.

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• mox

  07 January 2009

  mox rated and commented on this recipe

  

  This is super tasty! I've made this twice and we love it. I used fresh marinated diced chicken thigh as i didn't have any cooked leftovers and put this in at the start. Also put the wine in after the rice had been coated and reduced it down before putting in the stock etc. Just delicious served with shedloads of parmesan and crusty bread! Yum!

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• Chris

  23 January 2009

  Chris commented on this recipe

  I 'loosely' used this recipe - swapping chicken for left over Christmas turkey - streaky bacon for healthier lean bacon and left out the porcini mushrooms after reading comment about them being gritty - as a result this meal was fabulous- served 5 of us (with 3 'big' kids!) very comfortably. It was really good, and I will definately do again! I have been experimenting with risottos recently and my kids rated this as the best so far!

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• Shirley

  24 January 2009

  Shirley rated and commented on this recipe

  

  Very tasty!

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• Denny Mac

  24 January 2009

  Denny Mac commented on this recipe

  The recipe says 'Stir through the rice and continue as in the basic recipe.' - what is the basic recipe that this refers to?

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• cobblespal

  29 January 2009

  cobblespal commented on this recipe

  Officially student proof. Really cheap if you're using left over chicken and you put slightly less fancy mushrooms in (although my greengrocer did me a really good deal on some oyster mushrooms). I substituted cheddar for the parmesan which also seemed to work ok. Top nosh!

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• Mich

  22 April 2009

  Mich rated and commented on this recipe

  

  Lovely recipe, used Heston B's family recipe as a base. Thought all ingredients worked well, added garlic & also 100ml cream at the end. Also needed to add a lot more stock and actual risotto took 35 mins instead of 18mins, throughly enjoyed making it and have had much praise with requests to make again - very pleased as my first risotto!

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• Hilly

  14 May 2009

  Hilly commented on this recipe

  Please could someone tell me what the basic recipe is?

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• Shivani K

  04 June 2009

  Shivani K rated and commented on this recipe

  

  Very Tasty Recipe. Really enjoyed it.

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Ingredients

• 50g dried porcini mushrooms
• 1.3l chicken stock
• 250g pack dessert chestnut mushrooms , sliced
• 8 rashers smoked streaky bacon , chopped
• 50g butter
• 1 onion , finely chopped
• 300g risotto rice (we used arborio)
• 1 small glass white wine
• 50g parmesan , finely grated
• leftover roast chicken , skinned and chopped
• handful parsley leaves, chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Ingredients

• 50g dried porcini mushrooms
• 1.3l chicken stock
• 250g pack dessert chestnut mushrooms , sliced
• 8 rashers smoked streaky bacon , chopped
• 50g butter
• 1 onion , finely chopped
• 300g risotto rice (we used arborio)
• 1 small glass white wine
• 50g parmesan , finely grated
• leftover roast chicken , skinned and chopped
• handful parsley leaves, chopped

Per serving

785 kcalories, protein 56g, carbohydrate 68g, fat 33 g, saturated fat 14g, fibre 5g, salt 3.69 g

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