Mushroom, chicken & bacon risotto with a spinach salad
Member recipe by ccusworth
Member recipe by ccusworth
Cooking timePrep: 20 minutes Cook: 40 minutes 20 mins for dried porcini mushrooms to rehydrate
- 50g dried porcini mushrooms
- 600ml chicken stock
- 60g butter
- 1 tbsp olive oil
- 4 chicken thighs
- 6 rashers smoked streaky bacon, chopped
- 1 onion
- 200g chestnut mushrooms, sliced
- 200g Arborio rice
- 1 small glass white wine
- 50g parmesan, finely grated
- Handful flat-leaf parsley, chopped
- 3 tbsp extra virgin olive oil
- 100g toasted pinenuts
- 1 tbsp balsamic vinegar
- Juice of 1/2 lemon
- 200g baby spinach, sliced roughly
- 3 large sprigs of fresh mint, leaves picked and chopped
- 8 sun-dried tomatoes (in oil), roughly chopped
- 1/2 medium cucumber cut into chunks
Soak the dried mushrooms in 500ml boiling water for 20 mins, then sieve the mushrooms and add liquid to a saucepan. Quickly rinse the mushrooms to ensure no dirt present, then chop and add to the chestnut mushrooms.
Add the stock to the saucepan holding the mushroom liquid, bring to the boil, and keen on a low simmer.
Season the chicken thighs with salt and pepper.
Heat a frying pan on a medium heat. Add 25g butter to a frying pan, along with some olive oil (to avoid the butter burning), and once the butter melted, add the chopped chicken thighs. Cook for a few minutes, stirring, until the thighs are browned. Then put the chicken on a plate to the side.
Put frying pan back on heat, add 25g butter and allow to melt. Add bacon and cook until starting to turn golden brown. Then add the chopped onion and cook until it's translucent and soft. Then add the sliced mushrooms and porcini mushrooms and cook for a further 8--10 minutes.
Add the rice to the frying pan and stir continuously until the rice is completely coated in butter, shiny, and the edges of the grain start to look transparent.
Pour the white wine into the frying pan and simmer until totally evaporated.
Add one ladleful of stock, and stir the rice over a low heat until liquid is absorbed. Add another ladleful of stock and continue stirring. Repeat until the rice is cooked al dente (after say 25-30 mins). It should be slightly firm but with a starchy bite in the middle. The risotto should be creamy and slightly soupy, and when you draw a wooden spoon through it, there will be a wake that holds for a few moments.
Add the final ladle of stick and add the chicken thigh to reheat. Stir in the chopped parsley, parmesan, and 10g of butter. Leave to rest for a few minutes, then serve.
To make the salad: Put balsamic vinegar, lemon juice, olive oil, and a good pinch of salt and pepper into a large salad bowl. Add the pine nuts, sliced spinach leaves, mint leaves, sun-dried tomatoes, and cucumber. Toss together and serve.