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Wild Mushroom Chicken And Bacon Risotto

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Ingredients
  Dried porcini mushrooms 2 Ounce
  Chicken stock 2 1⁄4 Pint (1.3 Liter)
  Chestnut mushrooms 250 Gram, sliced
  Bacon streaky rashers 8 , chopped
  Butter 2 Ounce (50 Gram)
  Onion 1 , finely chopped
  Risotto rice 10 Ounce (300 Gram)
  White wine 1 Cup (16 tbs)
  Parmesan cheese 2 Ounce, grated (50 Gram)
  Parsley leaves 1 Cup (16 tbs), chopped
Directions

MAKING
1. Soak the mushrooms in half a litre of boiling water for twenty minutes; drain the liquid into a stock
2. Chop up the mushrooms and add to the chestnut mushroom
3. For the rissoto, in a pan, add half the butter and fry bacon first and then the onion in it; when soft, add mushrooms and cook for another few minutes till soft
4. Add rice and continue to cook; add a final ladle of stock and the chicken
5. Add chopped parsley withe the rest of the butter and the parmesan and leave to rest for a few minutes

SERVING
6. Serve immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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