Wild mushroom, chicken & bacon risotto

Wild mushroom, chicken & bacon risotto

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(14 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins Ready in 50 minutes plus soaking

Skill level

Easy

Servings

Serves 4

A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
785
protein
56g
carbs
68g
fat
33g
saturates
14g
fibre
5g
sugar
5g
salt
3.69g

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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Method

  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.

Recipe from Good Food magazine, September 2008

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Comments

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ruthy10's picture
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I love risotto and thought I'd give this a try. I like to try and be healthy so omitted the butter and parmisan, but still tasted just lovely. I halved the recipe to make two portions and had some for dinner and the other half for my lunch at work the next day. I will try a tip some other member mentioned, when you have soaked the porcini mushrooms, once drained rinse in water to remove the grittyness. Will definitely make again

karolinahryniewicka's picture

delicious receipe! easy to make and the taste is really fancy!

richml1979's picture

Tasted great although I will leave out the dried mushrooms next time and use fresh ones. They where a bit to chewy for me.

kevexley's picture

Have made this dish twice now and turned out perfectly each time. If I can make it succesfull with little cooking experiance, it has to be foolproof!

kevexley's picture

Have made this dish twice now and turned out perfectly each time. If I can make it succesfull with little cooking experiance, it has to be foolproof!

mylococos's picture
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Absolutely delicious, it took about 35 minutes to cook the rice, I added the wine after the rice had gone slightly translucent (about 5 mins) then added the stock a bit at a time until absorbed each time, then followed the remaining recipe. I left the the risotto after cooked with a lid on for 10 mins to soak up all the flavours... so tasty :0)

impeed's picture

To Karen,
You need to soak the porcini then make sure you wash them a bit to get the grit out if you are unlucky enough to get some that has soil attached when it was dried.

provene's picture

I use the oven baked risotto receipe as the method - gives the same tasty result, but no stirring required! Also if using porcini mushrooms after draining and reserving the water rinse them before chopping, this removes the 'grit'.

For the easier oven method see: http://www.bbcgoodfood.com/recipes/2818/ovenbaked-risotto-

I find it takes longer than the stated 18 minutes, but that gives me time to have a shower and wash my hair whilst it's cooking!

gilliansnoxall's picture
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You say "continue as in the basic recipe", but how or where do we find that basic recipe?

Gillian Snoxall

shivanikaraji's picture
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Very Tasty Recipe. Really enjoyed it.

hilarywalsh's picture

Please could someone tell me what the basic recipe is?

bankergirl33's picture
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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!

cobblespal's picture

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!

russkennel's picture

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

poppychops's picture
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Very tasty!

christine_booth's picture

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!

marsipani's picture
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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!

mrangeley's picture
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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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