Wild mushroom, chicken & bacon risotto

Wild mushroom, chicken & bacon risotto

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(26 ratings)

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


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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  • 50g dried porcini mushrooms
  • 1.3l chicken stock
  • 250g pack dessert chestnut mushrooms, sliced
  • 8 rashers smoked streaky bacon, chopped



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

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, finely chopped



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

  • 300g risotto rice (we used arborio)
    Risotto rice

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

  • leftover roast chicken, skinned and chopped



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • handful parsley leaves, chopped



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


  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, questions and tips

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Samantha Dawes's picture
Samantha Dawes
9th Feb, 2019
I used chopped chorizo instead of bacon and it was lovely warming and smokey.
30th Aug, 2016
Great recipe. First time I'd tried porcini mushrooms and they're a new favourite :)
28th Jun, 2016
My husband said this was the best risotto he's ever tasted. It really is delicious
16th Apr, 2016
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!!
6th Apr, 2016
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.
16th Apr, 2016
oooooo - i look forward to adding the creme fraiche next time ;) thanks for the tip
16th Feb, 2015
Delicious. A recipe for 4 people that was actually enough.
30th Jul, 2014
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
9th Apr, 2013
delicious receipe! easy to make and the taste is really fancy!
15th Jan, 2013
Tasted great although I will leave out the dried mushrooms next time and use fresh ones. They where a bit to chewy for me.


26th Feb, 2018
How much chicken did people use?
goodfoodteam's picture
5th Mar, 2018
Thanks for your question Fiona. It really depends on how much you have left over but around 200g will work well.
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