Wild mushroom, chicken & bacon risotto

Wild mushroom, chicken & bacon risotto

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(27 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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14th May, 2009
Please could someone tell me what the basic recipe is?
22nd Apr, 2009
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!
29th Jan, 2009
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!
24th Jan, 2009
The recipe says 'Stir through the rice and continue as in the basic recipe.' - what is the basic recipe that this refers to?
24th Jan, 2009
Very tasty!
23rd Jan, 2009
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!
7th Jan, 2009
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!
11th Dec, 2008
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.
18th Nov, 2008
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.
18th Oct, 2008
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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