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Wild mushroom, chicken & bacon risotto

Wild mushroom, chicken & bacon risotto

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(19 ratings)

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

Easy

Serves 4
A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal

Nutrition and extra info

Nutrition: per serving

  • kcal785
  • fat33g
  • saturates14g
  • carbs68g
  • sugars5g
  • fibre5g
  • protein56g
  • salt3.69g
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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

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g risotto rice (we used arborio)

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 small glass white wine
  • 50g Parmesan, finely grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • leftover roast chicken, skinned and chopped

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • handful parsley leaves, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments (31)

serina.steve's picture
5

thank you for posting ANOTHER great recipe.
I quite often halve the dried porcinis as they are VERY strong and expensive in Australia, they come in packets of 10g for $4 - so I quite often just use 20g (2 packets)
I have made this time and time again, it is a dinner party favourite that leaves guests asking for the recipe. I take leftovers to work (which we share) and my colleges always beg me to bring it again to share. Reheating is not ideal, its far better fresh, however it still tastes good. I have also frozen left overs and then use it to make arancini balls - BLISS!!

Mamaowen1's picture
5

I absolutely love Risotto but have always been scared to make it, decided to try this and my oh my, it very easy to make, forgot to put the dried mushroom.....added some creme fraiche and was very tasty. Will definitely cook again.

serina.steve's picture
5

oooooo - i look forward to adding the creme fraiche next time ;) thanks for the tip

lobsterpot1's picture
3.75

Delicious. A recipe for 4 people that was actually enough.

ruthy10's picture
3.75

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!

mylococo's picture
5

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)

mylococo's picture
5

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
5

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

Gillian Snoxall

shivanikaraji's picture
5

Very Tasty Recipe. Really enjoyed it.

hilarywalsh's picture

Please could someone tell me what the basic recipe is?

bankergirl33's picture
5

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!

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