- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g smoked bacon lardons
- 1 large onion, halved and finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 250g pack chestnut mushrooms, thickly sliced
- 300g arborio risotto rice
- 150ml dry white wine
- 1.4l hot chicken stock
- 140g cooked chicken, chopped
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 50g grated parmesan, plus extra to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- ½ small pack flat-leaf parsley, chopped
Heat 50g butter in a large pan. Add 85g smoked bacon lardons and fry for 5 mins over a low-medium heat.
Stir in 1 finely chopped large onion and fry for 10 mins more until the onion is soft but not coloured.
Stir in 250g thickly sliced chestnut mushrooms and continue cooking, stirring, for 5 mins. Stir in 300g arborio risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
Pour in 150ml dry white wine and allow it to bubble away over the heat.
Pour in a quarter of 1.4l hot chicken stock and set a timer for 20 mins.
Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
Stir through 140g chopped cooked chicken, warm briefly, then turn off the heat. Stir through 50g grated parmesan and ½ small pack chopped flat-leaf parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice.
Season to taste and serve with extra parmesan, if you like.