Nutrition and extra info
Nutrition: per serving
- kcal785
- fat33g
- saturates14g
- carbs68g
- sugars5g
- fibre5g
- protein56g
- salt3.69g
Ingredients
- 50g dried porcini mushrooms
- 1.3l chicken stock
- 250g pack dessert chestnut mushrooms, sliced
- 8 rashers smoked streaky bacon, chopped
Bacon
bay-konBacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 50g butter
Butter
butt-errButter is a dairy product made from separating whole milk or cream into fat and…
- 1 onion, finely chopped
Onion
un-yunOnions 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-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- leftover roast chicken, skinned and chopped
Turkey
terk-eeWhile it's the traditional Christmas bird, turkey is good to eat all year round, though…
- handful parsley leaves, chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Method
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.
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.
Comments, questions and tips
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